Philly Cheese Steak Skillet
Ingredients
- 1 largehead cauliflower (broken into florets)
- 2tbsps avocado oil (divided)
- 1 ½ lbs.rib eye steak (or steak of choice)
- 1 largered onion (halved and then sliced into strips)
- 1 largesweet yellow onion (halved and then sliced into strips)
- 4fresh garlic cloves (minced garlic)
- 3 largebell peppers (colors of your choice, seeded and chopped)
- 2tbsps coconut aminos (bragg's liquid aminos, or low sodium soy sauce)
- 1 tablespoonworcestershire sauce
- sea salt and fresh ground black pepper (to taste, about 1/4 teaspoon each)
- ½ cupshredded sharp cheddar cheese
- a small handful of fresh parsley (leaves picked and chopped)
Directions
- 1
Bring a few inches of lightly sea salted water to a rapid boil in a large stockpot fitted with your steamer basket.
- 2
Add your cauliflower florets into that basket, cover, and steam just until the cauliflower is tender but firm, 3-4 minutes. Set aside.
- 3
Heat 1 Tablespoon oil in a very large skillet, over medium-high heat, and cook that steak to your liking.
- 4
Set aside on a plate, cover to rest, then slice it.
- 5
Into that same heated skillet, over medium-high heat, add in remaining oil, onions, peppers and garlic, and sauté for 3 minutes.
- 6
Stir in those steamed cauliflower florets, aminos/soy, Worcestershire sauce, and season with sea salt, and pepper to your taste.
- 7
Return your sliced steak into the skillet, then gently toss to combine everything and heat it all through, then top with cheese.
- 8
Cover and cook until cheese is nice and melty, just about 2 additional minutes.
- 9
Garnish with fresh chopped parsley and enjoy!