Cheesesteak Salad

Cheesesteak Salad is one of my favorite quick meals.  It's easy to prepare and can be considered a warm meal.  Pull out your ingredients and while the steak is cooking, prepare your salad. Then when the steak is done, top your salad. Dig in it's delicious!

Cheesesteak Salad

Steak

1 box of minute steaks, SEE NOTE

4 slices of cheese, I used American

Salad

1 head of Romaine lettuce, washed and chopped

1/2 English cucumber, washed and skin on

6 Campari tomatoes, quartered

1 cup of matchstick carrots, I use bagged

1/2 red onion, peeled and sliced

1/4 cup of balsamic vinegar, depending on your taste

1/2 cup extra virgin olive oil, depending on your taste

Salt and pepper

Break up the frozen steak meat in a frying pan.  Cook on medium high heat and separate it, as it's cooking, with a spatula.  While steak is cooking, prepare your salad.  Mix the vinegar and olive oil together. Cook steak until pink is gone.  Drain off all the fat in a colander, return to the pan and turn off the heat.  Top with cheese slices and cover with a lid until the cheese is melted. Pour dressing over the salad then top with the cheesesteak. 

NOTE: I use 3 steaks per person. Usually 16 come in a bigger box.  I found that using Romaine lettuce is best, it stands up better to the heat of the warm steak.  I only make 2 salads and these ingredients are measured for that amount, so bump them up if making for a crowd. More of anything can be added according to your taste. Also, you can grill the onions if you like them that way, I do sometimes.