Marinate the steak: Thinly slice 2 ribeye steaks, thinly sliced against the grain. Whisk together 3 tablespoons coconut aminos, 1 tablespoons Worcestershire sauce or balsamic vinegar, 1 tablespoons olive oil,, 1 teaspoons brown mustard, 1 ½ teaspoons lime juice, ½ teaspoons garlic powder, ½ teaspoons onion powder, ½ teaspoons black pepper, and ½ teaspoons smoked paprika. Toss the steak in the marinade and let sit for at least 30 minutes
Parboil the potatoes: Cut 3 russet potatoes, cut into cubes or wedges into cubes or wedges. Add to a pot of salted boiling water and parboil until just fork-tender, about 8–10 minutes. Drain and let dry completely.
Fry the potatoes: Heat 3 tablespoons tallow (for frying) in a cast iron skillet over medium-high heat. Add the dried potatoes in a single layer and fry until deeply golden and crispy on all sides, about 10–12 minutes. Season with salt and set aside.
Sear the steak: In a hot skillet, sear the marinated steak slices in batches, about 1–2 minutes per side until caramelized. Set aside.
Sauté peppers and onions: In the same pan, sauté 1 yellow onion, sliced and 3 bell peppers (red, yellow, orange), sliced over medium heat until softened and slightly caramelized, about 6–8 minutes. Toss the seared steak back in and stir to combine.
Assemble and melt: Layer the crispy potatoes in a bowl. Top with the steak, peppers, and onions. Lay 4 provolone cheese slices on top and cover with a lid for 1 minute to melt, or place under the broiler briefly. Garnish with 2 tablespoons fresh parsley, for garnish and serve immediately.
