Philly "Cheesesteak" Saute
with peppers / onions / spinach salad
Tonight's saute of steak, peppers, and onions is a paleo-friendly twist on the classic Philly cheesesteak. Paired with a simple spinach salad, this meal comes together in no time!
Ingredients
- Bell peppers, any color - 1 , thinly sliced
- Onions, medium - 1 , thinly sliced
- Steak, sirloin - 1 lb , thinly sliced (sub flank or skirt steak)
- Garlic powder - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Garlic - 1 clove , chopped
- Oil, olive - 3 Tbsp
- Lemon juice - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Baby spinach - 5 oz
- Sunflower kernels - 2 Tbsp
Prep
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Bell peppers / Onions / Garlic - Prep as directed. Store bell peppers and onions in one container. Store garlic separately. (Can be done up to 5 days ahead)
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Steak - Slice into thin strips. Season with garlic powder and some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Assemble salad - Mix together garlic, olive oil, lemon juice, and Dijon mustard in a medium bowl and whisk to combine. Pile baby spinach and sunflower kernels on top of dressing. Wait to toss until just before serving.
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Make
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Heat a large skillet with cooking oil over medium heat. Add bell peppers and onions to heated oil and saute with a pinch of salt until nearly tender, 5 to 6 minutes. Add steak and aminos and saute just until steak is tender and cooked to your liking, 3 to 5 minutes.
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Toss baby spinach and sunflower kernels with dressing.
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Enjoy steak, peppers, and onions with spinach salad on the side.
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