All the cheesy awesomeness of a Philly cheesesteak on a fresh bed of baby spinach. Why hadn’t I thought of this before? It was simply delicious and I didn’t even miss the ketchup! (I’m ketchup obsessed for those who don’t know.)
I make traditional cheesesteaks with leftover meat from the London broils I cooked, but with only 3 ounces of meat left from the one I made the other night, I didn’t have enough to make one for both The Husband and me.
Instead he ate some disgusting frozen mac & cheese (his favorite) and I made myself this amazing salad. It was so simple and filling! I used to make wraps or stuff pitas but now I have new go-to for any leftover beef.
Who needs bread when you have spinach?
Here’s what I did…
- 1/4 of a large sweet onion, chopped
- 1 small green bell pepper, chopped
- 3 oz cooked London broil chopped
- 1 oz fancy shredded Cheddar cheese blend
- 2-3 cups fresh baby spinach
Heat a non-stick skillet over medium-high heat.
Spray with non-stick spray and sauté the onion until it starts to brown and get a little translucent.
Add the peppers and continue to cook just until they soften and get a little charred.
Finally, add the steak.
Pile everything in the middle of the pan, top with the shredded cheese and cover until melted.
Adding a splash of water can help melt the cheese faster as it steams under the lid.
Slide the “Cheesesteak” on top of the baby spinach leaves and enjoy!
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