Philly Steak Salad
Elevate your salad game with this hearty and flavor-packed Philly Steak Salad, a quick and satisfying dish perfect for lunch or dinner. Tender, seared ribeye or sirloin steak is thinly sliced and paired with caramelized onions, bell peppers, and mushrooms for that classic Philly cheesesteak flavor. Served over crisp mixed greens and juicy cherry tomatoes, this salad is topped with shredded provolone cheese and a drizzle of tangy balsamic vinaigrette, making each bite a perfect balance of savory and fresh. With just 35 minutes from start to finish, this nutrient-rich, protein-packed salad is an ideal one-pan wonder for busy weeknights or casual entertaining. It's a bold, nutritious twist on a Philly favorite that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Ribeye steak or sirloin steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium (thinly sliced) Yellow onion
- 1 medium (thinly sliced) Green bell pepper
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (sliced) Mushrooms
- 6 cups Mixed salad greens
- 1 cup (halved) Cherry tomatoes
- 0.5 cup Shredded provolone cheese
- 0.5 cup Balsamic vinaigrette dressing
Instructions
Trim any excess fat from the steak, then season both sides with salt, black pepper, and garlic powder. Set the steak aside for 5 minutes to let the spices absorb.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak to the skillet.
Cook the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Remove the steak from the skillet and let it rest on a cutting board for 8-10 minutes before slicing it into thin strips against the grain.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions, green bell pepper, red bell pepper, and mushrooms.
Sauté the vegetables for 5-7 minutes, or until they are tender and slightly caramelized. Remove the skillet from heat.
In a large salad bowl or serving dish, arrange the mixed greens as the base.
Top the greens with the cooked vegetables, sliced steak, cherry tomatoes, and shredded provolone cheese.
Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine.
Serve the Philly Steak Salad while the ingredients are still warm and enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
