Skinny Philly Cheese Steak with Cauliflower Rice

1. For the onions: In a large pan, heat the olive oil on medium heat until shiny. Add the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don’t want them to burn. Don’t stir too often, as you want the bottom to caramelize properly.
2. While the onions cook, make the peppers. Heat the olive oil in a large pan with a lid on medium/high heat. Add the sliced green peppers and cook until tender and deep brown. If they don’t get nice and soft, you can cover the pan and stir them every so often. Move peppers into a bowl and cover to keep warm.
3. For the beef: Add half of the olive oil into the pan, and cook half the beef until golden brown and the outside begins to caramelize on both sides. Transfer to the bowl with the peppers and cover. Cook the remaining half of the steak in the remaining half of the olive oil.
4. While the beef cooks, place the cauliflower into a large food processor and break down until it looks like rice. Empty it into a large bowl and microwave for 5-6 minutes, until it feels tender. Season with salt, cover and set aside to keep warm.
5. Optional: If you want the rice to have a bit of crispiness, like the bread of a cheese steak, heat up a drizzle of olive oil in a large pan on medium heat and cook cauliflower rice for a few minutes until golden brown, instead of microwaving.
6. Toss all the peppers and onions into a large pan and season with salt. Heat over medium heat. Lay the slices of cheese on top of the mixture and cover. Heat until the cheese begins to melt.
7. Serve onion mixture over top of cauliflower rice and devour.

Notes:
1. Slicing the beef very thin is key. It really helps to do it when it is still partially frozen.
2. If the cheese doesn’t melt quickly, you can also pop the pan under the broiler for a few minutes.