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 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 483kcal
Author Snacking in Sneakers
Ingredients
For the dressing (optional; can use store-bought):
4tbspolive oil
2tbspwhite wine vinegar
2tbspWorcestershire sauce
1tbspgrainy mustard
1tspminced garlic
For the salad:
1tbspolive oil
1medium yellow onion, thinly sliced
1large red bell pepper, thinly sliced
8ozbaby bella mushrooms, sliced
1lbtop sirloin steak, thinly sliced
¼tspsalt
¼tsppepper
4slicesprovolone cheese
10ouncesromaine lettuce
1cupcroutons
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%