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!