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Overhead shot of a bowl of cheesesteak salad.
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Cheesesteak Salad

This cheesesteak salad is a perfect twist on the traditional Philly sandwich, with all the classic flavors but a bigger batch of veggies!
Course Main Course, Salad
Cuisine American
Keyword cheesesteak salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 483kcal
Author Snacking in Sneakers

Ingredients

For the dressing (optional; can use store-bought):

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp grainy mustard
  • 1 tsp minced garlic

For the salad:

  • 1 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 lb top sirloin steak, thinly sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 slices provolone cheese
  • 10 ounces romaine lettuce
  • 1 cup croutons

Instructions

  • If preparing the homemade dressing, start by combining the olive oil, vinegar, soy sauce, Worcestershire sauce, mustard, and garlic in a small mason jar. Shake well to combine and set aside for now. (You can use any store-bought dressing you prefer in place of the homemade dressing).
  • In a large sauté pan or skillet, heat one tablespoon of olive oil over medium heat. Add the onion, pepper, and mushrooms. Cook for about 5-6 minutes, until the vegetables are starting to get tender.
  • Increase the heat to medium-high. Season the thinly sliced sirloin steak with salt and pepper, and add it to the pan with the veggies. Cook for another 3-4 minutes, stirring occasionally, until the steak is cooked through (it has reached 145 degrees F with a meat thermometer).
  • Add the provolone cheese on top of the steak and veggie mixture, and remove from heat. Let sit for a few minutes until the cheese melts.
  • Portion out the lettuce into four servings, and divide the steak mixture between them. Add the croutons on top and drizzle on the dressing. Enjoy!

Notes

  • Feel free to use lean ground beef instead of top sirloin steak if you prefer. If using ground beef, cook until browned and until the beef has reached 165 degrees F.
  • If you like things extra cheesy, feel free to add a few extra slices of provolone.
  • Because the dressing uses Worcestershire which has sodium in it, I find it doesn't need added salt. However, if you find it needs seasoning, feel free to add a little salt and pepper to the dressing.
  • If using store-bought dressing, most vinaigrettes and creamy parmesan dressings work well.
 
Nutrition analysis (approximate per serving, includes dressing): 483 calories, 30 g fat, 8.5 g saturated fat, 710 mg sodium, 18 g carbohydrate, 4 g fiber, 6.5 g sugar, 35 g protein, Vitamin D: 1%, Calcium: 19%, Iron: 23%, Potassium: 21%, Vitamin C: 66%, Zinc: 56%

Nutrition

Calories: 483kcal