Select a size: | | | |
1
Philly Cheese Steak Salad
Submitted by Jen @ Peanut Butter and Peppers on May 15, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 16 ounces, weight Sirloin, Thinly Sliced
- ½ Tablespoons Butter
- 1 whole Bell Pepper, Sliced Thin
- 1 whole Onion, Sliced Thin
- 8 cups Romaine Lettuce, Chopped
- 1 cup Tomatoes, Diced
- 2 ounces, weight Jack Cheese, Shredded
- 8 Tablespoons Balsamic Vinegar, Fat Free
Preparation Instructions
To a hot skillet, add your sirloin. During cooking, keep shredding your meat with a fork into bite size pieces. Cook until no longer pink and meat temperature reaches 160ºF, about 12-20 minutes.
Meanwhile, in a separate skillet, add butter, peppers and onions. Cook until tender about 10 minutes.
To assemble salad, evenly divide lettuce, tomatoes and sirloin between 4 plates. Add 1/2 ounce of cheese to each plate, then top with peppers and onions. The cheese will melt between the meat and the peppers and onions.
Top each salad with 2 tablespoons of balsamic dressing. Serve.
