Sautee peppers and onions in a pan until caramelized set aside.

Season steak then sautee it in the same pan as the peppers and onions until medium rare.

Then add the peppers back in and toss a slice of provolone over it and quickly mix around to avoid burning the cheese but melting it evenly over the steak.

In a mixing bowl crack your 2 EB eggs with 2 tablespoons of butter and pour into a saucepan on med-high heat.

Scramble your seasoned eggs by continuously stirring until soft scrambled; add salt and pepper to taste.

Cook for another 30 seconds then take of heat and add the cream cheese and lightly stir until combined.

Plate and top with the cheesy peppers and meat. Add fresh spinach and pico de gallo for freshness or spice.

You can eat as is or place on toast or in a tortilla wrap!