The Cheesesteak Salad

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!

Cheesesteak Salad

Samantha

Yea, we were stumped too, but obviously, many types of meaty salads are getting rave reviews these days. Perhaps it all started with chef salad that later grew into the grilled chicken salad. There have been taco salads and steak salads, so obviously, the more exotic and interesting the name sounds, the more popular it can become. Just look at what it did for Wolfgang Puck with his original Chinois Chicken Salad way back in 2009…

But you don’t have time to make anything overly complicated here. The concept behind the cheesesteak salad is right at your fingertips when you’re browsing through any Trader Joe’s. The first item you’ll want to spot is an Angus Beef Flank Steak in the refrigerated aisle. This is going to serve as your cheesesteak meat. The next items are pretty simple after that since most of these you can find at any TJ’s store.

There’s enough steak here to make at least 4 servings with 1 Lb of meat for this dish, so only prepare what you need when making this salad. The rest of these ingredients are measures for a single serving.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Course Salad

Cuisine American

Calories 210 kcal

Equipment

• Paper towels
• Kitchen tongs
• Skillet
• Pan
• Small bowl
• Spoon
• Chef knife
• Serving bowl

Ingredients

  

• 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

Instructions

 

• 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!

Nutrition

Calories: 210kcal

Tried this recipe?Let us know how it was!