Primal Philly Cheesesteak

This has been a great week. My nephew is going to be born either tonight or early tomorrow. I'm so excited for this. I have a nephew and niece that I gained when I married my husband but this is my first from my side of the family.
And I've been so active this week. Where as I was previously maybe doing 4 or so miles a week walking This week I have gone over 10. YAY! And I've been playing Zumba like nobody's business. I might actually have to take a small break this weekend to let my hips re-cooperate.

So I have been planning on posting this one for a little while now. This is a favorite in my house, Noah loves it and has no problem with having it multiple days in a row. It's easy to make, and it is really fast. I don't think it typically takes more than 25 or so minutes. I've dubbed it Phili Cheesesteak, it is breadfree but if you have a primal bread you wanna stick it on that is fine. And if you aren't following a Primal/Paleo lifestyle you are welcome to put it on whatever you like.

Primal Philly Cheesesteak

Ingredients:
1lb thin steak
2 large yellow onions
2 small-medium vidalia onions
Emeril's Original Essence (click here for recipe)
4 Bell Peppers of any color, I prefer a variety
2 TB Extra Virgin Olive Oil
Thinly Sliced Provolone Cheese (I have also tried pepperjack and that was also yummy)

Feeds about 4.

Slice your bell peppers (after removing tops and seeds) into long medium-thin slices. Also slice onions similarly.  Heat Olive Oil in a large skillet over medium heat then add onions and peppers.

Season liberally with the Emeril's. FYI, this stuff is awesome and I use it in so many dishes.
While the onions and peppers are cooking (make sure to keep an eye on them and stir occasionally) cut up the meat into strips that are thin and medium length. Season the meat with the Emeril's.  

After the onions start to become slightly translucent (not all the way cooked) Add the sliced steak and stir it in well. Continue to cook until meat is cooked through. Turn off heat.
You will accumulate a good amount of liquid in the pan. Go ahead and strain that now. I find that there is too much food in the pan for it all to fit in a strainer so I put the strainer over a bowl so that any fallen food can be easily retrieved and doesn't have to be cleaned off. After you have strained the food return it to the pan.

Top with a single layer of the thinly sliced Provalone cheese. (I typically need about 7 slices) Give the cheese a few moments to melt.

Enjoy!