{NEW} Philly Cheese Steak Cauliflower Skillet All. THE. GOOD. Things! Swipe fo…

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{NEW} Philly Cheese Steak Cauliflower Skillet 🥦🥩🧀 All. THE. GOOD. Things!
➡️ Swipe for alllll the pictures➡️
Wow. Just wow! Use YOUR favorite cut of beef…buy it on sale (that’s what I always do!) Then add this to your meal plans ASAP.

Lots of veggies + lots of protein…with the FLAVOR and COMFORT of Philly Cheese Steak!

If you’re watching your carbohydrates in the evening…yet…want to eat *VERY* well, then THIS may very well be your FAVORITE CFC recipe yet! (Let me know?!!) makes 6 servings

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 parley, leaves picked and chopped

Instructions:

Bring a few inches of lighty 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 minutes.

Garnish with fresh chopped parsley and enjoy! ❤Rachel

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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