If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.
If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as Italian sausage in Step 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.