I'm into making my favorite foods into salads right now. I do it on cheeseburger night all the time and most recently with leftover pulled pork. There's just something great about making food traditionally known for being unhealthy or "fattening" (whatever that means) and using it for inspiration in a healthier dish.
Last Friday I made my (do I dare to say famous? -- The Husband is sure a fan) london broil. I've been buying bigger cuts to guarantee leftovers because we are all about the cheesesteaks for lunch the next day. This time I couldn't get the idea of a salad out of my head. So I had a little fun and the result was DE-LISH!
Originally I was going to make a ketchup-based vinaigrette but then I decided to go the fresher route. I'm glad I did. It was really simple and totally fun to make!
Here's what I did...
Ingredients
- 100 g (~8) grape tomatoes
- 1 clove of garlic
- 1 teaspoon dried parsley
- ½ tablespoon (10g) maple syrup
- 1 teaspoon olive oil (5g)
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce (I used sriracha because I'm obsessed)
- Pinch of salt and pepper
- About 2 cups of your favorite salad greens (I used the Very Veggie mix in the bag)
- About ½ cup chopped sweet onion
- ½ red bell pepper, chopped
- 3 oz leftover london broil, steak or roast beef, sliced
- 1 oz sharp Cheddar cheese, grated or shredded
Instructions
Put the tomatoes, garlic, parsley, maple syrup, oil, vinegar, hot sauce and salt and pepper in a blender and process until smooth. Put it in a small saucepan over medium heat and bring to a slow boil, then lower to a simmer while you prepare the rest of the ingredients.
Pile the salad greens on a plate and set aside.
Spray a skillet with non-stick cooking spray and saute the onion and bell pepper. Once the onion starts to turn translucent and the pepper edges brown slightly, add the beef. Pile it in the middle and top with the cheese. Cover and let the cheese melt.
Now, you could add this yummy goodness to a roll...
... but I added mine to that nice big pile of salad greens.
At this point you're done. Just drizzle the warm tomato dressing you have simmering on the stove!
SO good! And filling!
📖 Recipe
Cheesesteak Salad With a Warm Tomato Dressing
Ingredients
- 100 g ~8 grape tomatoes
- 1 clove of garlic
- 1 teaspoon dried parsley
- ½ tablespoon 10g maple syrup
- 1 teaspoon olive oil 5g
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce I used sriracha because I'm obsessed
- Pinch of salt and pepper
- About 2 cups of your favorite salad greens I used the Very Veggie mix in the bag
- About ½ cup chopped sweet onion
- ½ red bell pepper chopped
- 3 oz leftover london broil steak or roast beef, sliced
- 1 oz sharp Cheddar cheese grated or shredded
Instructions
- Put the tomatoes, garlic, parsley, maple syrup, oil, vinegar, hot sauce and salt and pepper in a blender and process until smooth. Put it in a small saucepan over medium heat and bring to a slow boil, then lower to a simmer while you prepare the rest of the ingredients.100 g ~8 grape tomatoes, 1 clove of garlic, 1 teaspoon dried parsley, ½ tablespoon 10g maple syrup, 1 teaspoon olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce, Pinch of salt and pepper
- Pile the salad greens on a plate and set aside.About 2 cups of your favorite salad greens
- Spray a skillet with non-stick cooking spray and saute the onion and bell pepper. Once the onion starts to turn translucent and the pepper edges brown slightly, add the beef. Pile it in the middle and top with the cheese. Cover and let the cheese melt.About ½ cup chopped sweet onion, ½ red bell pepper, 3 oz leftover london broil, 1 oz sharp Cheddar cheese
- Now, you could add this yummy goodness to a roll... but I added mine to that nice big pile of salad greens.
- At this point you're done. Just drizzle the warm tomato dressing you have simmering on the stove!
Krista
Holy smokes, Roni! This is such a creative and delicious idea. I love everything about it.
roni
Thanks!! This was actually one of those things I thought people would think was weird.