Cheesesteak Sauté + Summertime Cauliflower “Fauxtato” Salad
2 tablespoons olive oil, divided
2 green bell peppers, cut into strips
1 onion, cut into strips
1 clove garlic
6 ounces mushrooms, sliced
¼ teaspoon salt
1 dash cayenne pepper (optional)
2 8-ounce sirloin steaks, sliced thin across grain
1/2 cup shredded cheddar cheese
Heat large skillet over medium heat. Add 1 tablespoon olive oil and sauté sliced peppers and onions until onions until tender, about 5 minutes. Add garlic, mushrooms, salt and pepper to a large sauté pan and cook over low-medium heat. Sauté 2-3 minutes more.
Add remaining olive oil and sliced steak to the onion and mushroom mixture. Cook for 3 to 5 minutes. Sprinkle with shredded cheese and serve once melted. Serve with Summertime Cauliflower “Fauxtato Salad”.
Summertime Cauliflower “Fauxtato” Salad
Makes 4 servings
1 head of cauliflower, diced
1 tablespoon apple cider or plain vinegar
1 tablespoon olive oil
¼ cup red onion, minced
1 garlic clove, minced
3 tablespoons Greek-style yogurt
3 tablespoons parsley, chopped (or 1 tablespoon dried)
1 sprig green onion, thinly sliced (or 1 tablespoon dried)
½ teaspoon Dijon mustard
Pinch of salt
¼ teaspoon black pepper
Place cauliflower in microwavable dish with a small amount of water and steam for 3 minutes, covered. Drain remaining water. Next, add in red onion, garlic, parsley, and green onion. Mix in evenly with cauliflower.
In a separate bowl, mix together vinegar, olive oil, Greek yogurt, Dijon mustard, salt and pepper. Add dressing to the bowl of vegetables and fold it in together until even.
- Heart Health Tip: Loin cuts of beef and pork are lower in saturated fat, which keeps cholesterol down. Keep red meat intake to once a week or less.
- Cooking Tip: Serve “fauxtato” salad warm or cold. It’s great both ways!