In a large skillet, over medium heat, add the ground beef and season it generously with salt and pepper. Cook for about 5–7 minutes, using a wooden spoon to break it apart. Stir occasionally until the meat is browned and fully cooked through, then remove the beef from the skillet and set it aside.

In the same skillet, add 1 tablespoon of butter and let it melt. Slice the white onion and green pepper, then add them to the skillet, sautéing for approximately 4 minutes until softened and slightly caramelized. Remove them from the pan and combine with the beef.

In the same skillet, melt the remaining butter over medium heat. Add the minced garlic powder and fresh basil, sautéing for 1–2 minutes until fragrant.

Stir in the low carb tomato sauce and heavy cream, mixing well until combined. Allow the sauce to simmer for about 1–2 minutes until it thickens slightly.

Return the cooked ground beef, sautéed onions, and green peppers back into the skillet. Mix until evenly coated with the sauce. Cook for an additional 2–3 minutes.

Evenly layer the provolone cheese on top of the beef and vegetable mixture in the skillet. Place under the broiler for about 3–4 minutes or until the cheese is melted and lightly golden.