Add ½ Tbsp olive oil to a large skillet over medium-high heat. Season sliced ribeye with ¼ tsp salt and ¼ tsp pepper. Add steak to pan and cook for 3-4 minutes until no longer pink. Remove steak to separate plate or bowl.
Add remaining ½ Tbsp olive oil to skillet and add onions and green pepper. Cook for about 6 minutes to soften.
Add mushroom and garlic to skillet and cook for another 3 minutes.
Push veggies to one side of the skillet and pour in eggs. Using a spatula, lightly scramble them.
Add rice, Worcestershire sauce, garlic powder, red pepper flakes, and remaining ¼ tsp salt and ¼ tsp pepper. Add shredded cheese and stir everything together. Cook another 2 minutes to heat through.