Low Carb Philly Cheesesteak Salad

Chop, rinse, and dry your Romaine really well.

Chop onion and mushrooms and saute in butter over medium flame. Cook them nice and slow until golden in color. This takes a good 20 minutes, so start it first and prepare the other salad stuff while this sautes. Stir every once in a while.

While the onions and mushrooms are getting very delicious, get a griddle nice and hot for the steak. If you are using “real” steak, I’d probably pick Flank or Sirloin. Slice this as thin as possible. If you put in the freezer for a bit before hand it will slice really easily… thanks Rachael Ray.

If you are using my favorite (for this recipe) Steak Ums separate the meat from the paper and break into pieces…sounds intriguing doesn’t it?

Cook it up on your griddle to the desired doneness and liberally sprinkle with some S&P. Transfer to a papertowel lined dish to drain fat….this is VERY important if you are using Steak Ums…meat fat congealing on lettuce is not tasty, believe me, I know.

Once drained, put the meat in with the onions and mushrooms and melt your cheese on top.

Arrange your Romaine on 4 (or in my house during Atkins induction 2) dinner plates. Place your cheesey steak, onion, and mushroom creation on the lettuce. I sometimes add cherry tomatoes to mine, but not my husband…no way.

Serve with Thousand Island Dressing or one that you think will be delicious. Yum.

I am going to make this right now. That’s how good it is.