Zoe's Greek Cheesesteaks

16 oz Real Chipped Steak (bottom round beef, sliced paper thin- not Steak-ums!)
1 medium (2-1/2" dia) Onions, raw
1 cup, pieces or slices Mushrooms, fresh
1 tbsp Extra Virgin Olive Oil
1 package (10 oz) frozen Spinach, thawed, with the excess liquid squeezed out
8 oz Athenos Reduced Fat Feta Cheese
1 serving Lemon, fresh squeezed, juice of one whole lemon
1/2 tsp Dill weed, dried
1/4 c White Wine

This is super fast to throw together and makes a great gluten-free dinner when served over rice noodles.

In a large frying pan, heat the olive oil and then add the onions and mushrooms. Allow to cook over medium heat until onions are soft and mushrooms have caramelized a bit. Remove onions & mushrooms from pan, turn heat up to medium-high and cook the meat, Philly style (drop it in the hot pan, and keep it moving while you chop and shred it with a spoon or spatula in each hand). Once the meat is pretty well cooked, put the mushrooms and onions back in the pan. Turn the heat to medium-low and add in the spinach, lemon juice and dill. Give everything a good stir to get it all mixed together well, then cover and let cook for 3-5 minutes. Remove the lid, turn the heat up to high, and deglaze the pan with the wine (can use broth or water instead). Let it cook for another minute or so, constantly stirring, then sprinkle the cheese on top, replace the lid, and turn off the heat. Let it sit for 3 minutes or so to allow the cheese to melt before serving.

Serving Size: filling for 4 sandwiches.