What is a Cheesesteak Salad?
Just like it sounds, this salad is a descendent of the the famous Philly Cheesesteak. But instead of using Cheez Whiz as you’d find on a cheesesteak in Chi-Town, this one features a parmesan dressing for a topping.
There is only one place on Earth where you can go to get an authentic Philadelphia-style Cheesesteak. Yet, you can virtually go into any restaurant, convenience store, or quick-mart to find a premade salad. So what happens when you find yourself at Trader Joe’s and decide that you would like to have a cheesesteak salad? The result might just surprise you!
- Paper towels
- Kitchen tongs
- Small bowl
- Chef knife
- Serving bowl
- 1 Lb Angus Beef Flank Steak
- 2 Ounces Provolone cheese (sliced)
- 1 Teaspoon Salt
- 1 Teaspoon Pepper (ground)
- 3 Tablespoons Olive oil
- 2 Tablespoons Vinegar
- 1 Teaspoon Worcestershire sauce
- 1 Teaspoon Dijon mustard
- ¼ Teaspoon Dried oregano
- 1 Glove garlic (grated or finely chopped)
- 1 Medium Red onion
- 1 Cup Roasted red peppers (sliced into thin strips)
- 1 Pack Baby spinach leaves
- Take the flank steak section that you’ll be preparing and pat it dry with paper towels on each side. Use salt and pepper to season the steak on all sides including the edges. Now you need to heat up a skillet that is heated to medium-high heat adding 1 tablespoon of oil. You can now grill your steak searing it on each side to lock in the juices.
- Use a pair of kitchen tongs to pick up the steak and seal off the edges to these are also cooked and seared. This helps to keep the juices inside your steak. Now you can cook your steak for an additional 3-4 minutes per side until it’s cooked. Right before it’s done lay the provolone cheese across the top so it melts onto the steak. It now can be transferred to a cutting board and allowed to sit for 5-minutes.
- Into the same skillet, you will add the red onion so it can start cooking. The juices in the pan will help the onion to keep from burning, but further reduce the heat to medium just in case. Your onion will soften and reduce for the next 5-minutes, so stir it every so often.
- While your steak is sitting, now prepare your salad dressing. Take a small bowl and add your vinegar, Worcestershire sauce, garlic, mustard, oregano, and leftover salt and pepper and whisk these together. After this, now add the olive oil and let sit for a second.
- Remove your red onions from the skillet using a spoon but leave the juices behind. These remaining juices should be added to your dressing sauce for added flavor. These can also be whisked into the mixture.
- Now that you have your dressing complete, take a nice sharp chef knife and carefully slice the flank steak against the grain into very thin strips. Start from one edge slicing each slice as you go. These slices should be at least 1/4 inches thick or at least the average thickness for tomato slices on a sandwich.
- The last step is to rinse and dry the baby spinach leaves and place these into a serving bowl. Take the slices of cheesesteak so you can arrange them onto the spinach leaves and add the strips of roasted red peppers. The very last thing to do is add the dressing over the top in a slow drizzle as you like. Your cheesesteak salad is ready to eat. Enjoy!