{new} Low Carb Philly Cheesesteaks {Here’s an idea to get Dinner on the table FA…
{new} 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
