PHILLY CHEESESTEAK SALAD
2 tablespoons butter or oil
1 green pepper, julienned
1 red pepper, julienned
8 ounces fresh mushrooms, sliced
12 ounce package Steak-Umms, sliced in strips and cooked as directed on package
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 ounces leaf lettuce, chopped, about 8-9 cups
2 ounces Monterey jack cheese, shredded
Sauté the peppers and mushrooms in butter or oil until crisp-tender. Add the steak and cook briefly until heated through. Season with garlic powder, salt and pepper. Divide the lettuce among 4 salad plates. Top with the steak mixture and cheese; serve at once.
Makes 4 servings
Do not freeze
Per Serving: 391 Calories; 27g Fat; 27g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This is very good, but makes a huge salad. I didn't put a full 1/2 ounce of cheese on mine and it was still plenty. Half the amount of steak probably would have been enough too. The original recipe called for 10 ounces of lettuce, but that would have fed an army. Although this is very good the way it is, I think it might be nice with some kind of dressing drizzled over it. Instead of just red and green peppers, I added some yellow bell pepper as well.
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