Begin by melting butter or heating oil in a large cast iron skillet or other large skillet over medium heat.

Once hot, add the ground meat to the pan. Season with ½ teaspoon of salt, garlic powder, onion powder, and oregano or Italian seasoning.

Cook the meat until fully cooked, with no pink remaining.

Remove the cooked meat from the pan and set aside, leaving the flavorful bits at the bottom.

Add remaining oil or butter to the skillet and heat again.

Add the sliced bell peppers and yellow onion, sprinkle with remaining salt, and add 2-4 tablespoons of chicken broth or water.

Cook until tender and fragrant.

Return the cooked ground meat to the pan, pour in the coconut aminos, and any additional broth.

Stir to combine and heat through.

Evenly distribute grated pecorino romano cheese and slices of provolone over the mixture.

Cover with a lid to allow the cheese to melt.