Ingredients:

2 pounds - Beef sirloin, cut into thin strips

2 tablespoons - Montreal steak seasoning - or your favorite steak seasoning

12 ounces - Portabello mushrooms, sliced

2 tablespoons - Butter

2 tablespoons - Olive oil

2 7-ounce jars - Roasted red peppers, drained and sliced or chopped

1 cup - Thinly sliced red onion

1 each - Garlic clove, finely minced

1 tablespoon - Dijon mustard

2 tablespoons - Red wine vinegar

1/2 cup - Extra virgin olive oil

Directions:

Toss sirloin strips in steak seasoning.

Melt butter in sauté pan. Sauté mushrooms, turning to brown both sides. Remove from pan and place in bowl. Drain liquid that accumulates.

In same pan, heat olive oil. Sauté sirloin to desired doneness in small batches. Remove from pan and place in large bowl. Allow to cool. Add sautéed mushrooms, roasted red reppers, and red onions and toss gently.

In a small bowl, mix the garlic, dijon mustard, red wine yinegar and extra rirgin olive oil. Pour over beef mixture and toss. Cover and refrigerate to blend flavors.

Ingredients:

1 8-ounce - Package reduced fat cream cheese, softened

1-1/2 cups - Lowfat cottage cheese

1/4 cup - Sour cream

1 1-ounce - Package ranch dip mix

1 tablespoon - Dried dill weed

1/3 cup - Skim milk

Directions:

Combine all ingredients except milk in a food processor and process until smooth and creamy. Add milk and process just until blended. Store covered in refrigerator.

Variation:

Substitute "yogurt cheese" for cottage cheese and omit sour cream. To make yogurt cheese, place a coffee filter in a strainer over an empty bowl. Spoon 12 ounces plain yogurt into strainer. Cover and refrigerate for two hours. The "yogurt cheese" will be thick and creamy. Discard liquid drained into bowl.