Recipe courtesy of George Stella
Easy Philly Steak Salad
- Level: Easy
- Total: 16 min
- Prep: 8 min
- Cook: 8 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 829 calorie
- Total Fat
- 72 grams
- Saturated Fat
- 15 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 4 grams
Share This Recipe
- Level: Easy
- Total: 16 min
- Prep: 8 min
- Cook: 8 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 829 calorie
- Total Fat
- 72 grams
- Saturated Fat
- 15 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 4 grams
Ingredients
2 tablespoons unsalted butter or canola oil
1 cup fresh or frozen sliced red and green bell peppers
12 ounces any leftover cooked steak, shredded
1/4 teaspoon garlic powder
Salt and pepper
1 cup shredded mozzarella cheese (may use any cheese you like)
10 ounces salad mix (salad in a bag or shredded iceberg or romaine)
Directions
- Heat butter or oil in a large skillet over medium-high heat. Add peppers, steak, and seasonings and cook for about 5 minutes, or until peppers are tender. Turn heat off and top the hot steak and peppers with the cheese and let melt. Meanwhile, divide salad mix evenly between 2 bowls. Divide the hot mixture evenly over the bowls of salad, and serve immediately.
