Low Carb Philly Cheesesteaks

Here’s an idea to get Dinner on the table FAST…while making everyone Happy!We REALLY love these at our house!
Makes about 3 servings

Ingredients:

• 1 lb. grass fed skirt steak
  
• 2 Tbsp avocado oil, or olive oil, divided
  
• 1 large onion, thinly sliced
  
• 1 red bell pepper, thinly sliced
  
• 1 yellow bell pepper, thinly sliced
  
• 1 tsp dried oregano
  
• sea salt and freshly ground black pepper, to your taste
  
• 1/4 cup shredded provolone
  
• 8 large butter lettuce leaves

Instructions:

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add steak and season with sea salt and pepper. Cook until the steak is seared on one side, about 2 minutes.

Flip and cook for about 2 minutes more for medium.

Set aside on a chopping board, then slice thin.

Add the remaining oil to the pan, then add onion and bell peppers.

Season with oregano, sea salt and pepper. Cook, stirring often, until the onions and peppers are crisp-tender, about 5 minutes.

Add the steak back to skillet and toss to combine. Sprinkle with provolone then cover the skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.

Arrange lettuce leaves on a serving platter.

Scoop steak mixture onto each piece of lettuce.

Serve warm and enjoy!

❤Rachel

Clean Eating Low Carb Philly Cheesesteaks Recipe

Category Dinner

Ingredients

• 1 lb. grass fed skirt steak
• 2 Tbsp avocado oil, or olive oil, divided
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tsp dried oregano
• sea salt and freshly ground black pepper, to your taste
• 1/4 cup shredded provolone
• 8 large butter lettuce leaves

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add steak and season with sea salt and pepper. Cook until the steak is seared on one side, about 2 minutes.
3. Flip and cook for about 2 minutes more for medium.
4. Set aside on a chopping board, then slice thin.
5. Add the remaining oil to the pan, then add onion and bell peppers.
6. Season with oregano, sea salt and pepper. Cook, stirring often, until the onions and peppers are crisp-tender, about 5 minutes.
7. Add the steak back to skillet and toss to combine. Sprinkle with provolone then cover the skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.
8. Arrange lettuce leaves on a serving platter.
9. Scoop steak mixture onto each piece of lettuce.
10. Serve warm and enjoy!

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