Easy & Delicious Philly Cheesesteak

INGREDIENTS

16 oz of Thinly sliced beefsteak
One medium to large onion, sliced long ways
One bell pepper, thinly sliced long ways
Three ounces of shredded Raw Goat Cheddar Cheese. You can find this at Sprouts or Whole Foods.
One tsp of Real Salt
1/2 tsp of Black Pepper
One tbsp of Garlic Powder
Two teaspoons of Onion Powder
One tbsp of Coconut Aminos
Two teaspoons of Dried Parsley
One tablespoon of Butter
One tablespoon of Olive oil

Remove the thinly sliced steak from the freezer and let it thaw out in a bowl on your countertop (or defrost in the microwave)
Add a teaspoon of butter plus a teaspoon of olive oil to a cast iron skillet on medium-high heat.
Saute the sliced onions and bell peppers in the buttery olive oil for about 4 minutes until the onions are translucent. Remove and set aside.
Add another teaspoon of butter and a teaspoon of olive oil to the hot cast iron skillet.
Carefully place the thinly sliced beefsteak on the hot skillet. Add all seasoning directly to the meat.
Allow the seasoned meat to cook. The edges will cook first, and then you can break up the meat. Add the coconut aminos.
Cook the meat to your desired doneness. It cooks quickly, so keep a close eye if you like your beef cooked to medium.
Add the onions and bell pepper back to the skillet with the meat.
Top with shredded goat cheese
Garnish with dried parsley
Enjoy in a bowl for a hearty, delicious, and totally gluten-free option!