We skipped the pasta in this fast and easy skillet dinner but we promise you won’t be missing it with all the creamy ricotta, gooey shredded cheese and sweet, blistered cherry tomatoes we added, yum! To prep, this even faster, use leftover steak or ground beef.
Prep Time: 5 minutes
Cooking Time: 20 minutes
1.5 cups of cherry tomatoes
1 pound of sirloin steak
1 cup (4 ounces) of shredded cheese
1 cup (4 ounces) of whole-milk ricotta cheese
1 teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
Pinch of ground nutmeg
2 tablespoons parsley, minced
1 teaspoon dried basil
Cook your steak however you like. You may grill it for a few minutes per side or pressure cook it for an ultra-tender texture. Once it has cooked, dice it up into bite-sized pieces.
Preheat your oven to 350 degrees Fahrenheit.
Layer cherry tomatoes in an ovenproof skillet and allow to heat up and blister in the oven, about 15 minutes.
Remove the cherry tomatoes from the oven and stir in the remaining ingredients and fold together with a wooden spoon.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 2