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1.
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For the onions: In a large pan, heat the olive oil on medium heat until shiny.
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Add the sliced onions.
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and a pinch of salt and stir until they are coated in the oil.
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Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes.
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If you have a very hot stove, you may need to turn the heat to medium low, as you dont want them to burn.
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Dont stir too often, as you want the bottom to caramelize properly.
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2.
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While the onions cook, make the peppers.
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Heat the olive oil in a large pan with a lid on medium/high heat.
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Add the sliced green peppers and cook until tender and deep brown.
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If they dont get nice and soft, you can cover the pan and stir them every so often.
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Move peppers into a bowl and cover to keep warm.
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3.
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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.
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Transfer to the bowl with the peppers and cover.
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Cook the remaining half of the steak in the remaining half of the olive oil.
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4.
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While the beef cooks, place the cauliflower into a large food processor and break down until it looks like rice.
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Empty it into a large bowl and microwave for 5-6 minutes, until it feels tender.
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Season with salt, cover and set aside to keep warm.
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5.
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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.
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6.
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Toss all the peppers and onions into a large pan and season with salt.
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Heat over medium heat.
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Lay the slices of cheese on top of the mixture and cover.
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Heat until the cheese begins to melt.
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7.
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Serve onion mixture over top of cauliflower rice and devour.
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Notes: 1.
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Slicing the beef very thin is key.
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It really helps to do it when it is still partially frozen.
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2.
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If the cheese doesnt melt quickly, you can also pop the pan under the broiler for a few minutes.
