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Philly Cheese Steak Skillet

Ingredients

  • 1 large head cauliflower broken into florets
  • 2 Tbsps avocado oil divided
  • 1 1/2 lbs. rib eye steak or steak of choice
  • 1 large red onion halved and then sliced into strips
  • 1 large sweet yellow onion halved and then sliced into strips
  • 4 fresh garlic cloves minced garlic
  • 3 large bell peppers colors of your choice, seeded and chopped
  • 2 Tbsps coconut aminos Bragg's liquid aminos, or low sodium soy sauce
  • 1 Tablespoon Worcestershire sauce
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 1/2 cup shredded sharp Cheddar cheese
  • a small handful of fresh parsley leaves picked and chopped

Instructions

  • Bring a few inches of lightly sea salted water to a rapid boil in a large stockpot fitted with your steamer basket.
  • Add your cauliflower florets into that basket, cover, and steam just until the cauliflower is tender but firm, 3-4 minutes. Set aside.
  • Heat 1 Tablespoon oil in a very large skillet, over medium-high heat, and cook that steak to your liking.
  • Set aside on a plate, cover to rest, then slice it.
  • Into that same heated skillet, over medium-high heat, add in remaining oil, onions, peppers and garlic, and sauté for 3 minutes.
  • Stir in those steamed cauliflower florets, aminos/soy, Worcestershire sauce, and season with sea salt, and pepper to your taste.
  • Return your sliced steak into the skillet, then gently toss to combine everything and heat it all through, then top with cheese.
  • Cover and cook until cheese is nice and melty, just about 2 additional minutes.
  • Garnish with fresh chopped parsley and enjoy!