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Cheese Steak Salad
RecipeBeef Cuts
Cheese Steak Salad
Mixed greens tossed with creamy Cheese Steak Dressing, topped with sliced top sirloin and bell peppers and served with shoestring potatoes.
Yield: 24 servings
Cheese Steak Dressing: 
1. Combine cheese, mustard and garlic in blender or food processor; process to blend. Add oils, vinegar, buttermilk, and cheese; process to form an emulsion. Season with salt and pepper; cover and refrigerate until ready to use.
Boursin cheese10 ounces
Dijon-style mustard1/4 cup
Garlic1/2 ounce
Olive oil2 cups
Vegetable oil2 cups
Red wine vinegar3/4 cup
Buttermilk1/2 cup
Mascarpone cheese4 ounces
Coarse salt1 teaspoon
Cracked black pepper1 teaspoon
2. Heat enough oil to coat bottom of large braising pan over medium-high heat; add ingredients. Sauté, stirring occasionally, about 5 minutes or until crisp-tender. Reserve.
Olive oil1/4 cup
Red bell pepper, thinly sliced3 pounds
Yellow bell pepper, thinly sliced3 pounds
Red onion, thinly sliced1 1/2 pounds
3. Deep-fry 1-1/2 ounces potatoes in preheated 350°F oil until crispy. Reserve; keep hot.
Peanut oil as needed
Russet potatoes, cut into 1/8-inch shoestrings2 1/4 pounds
4. For each serving: Heat small amount olive oil in large fry pan over medium-high heat. Add 5 ounces beef; cook, stirring, 2 minutes. Add 4-1/2 ounces pepper/onion mixture; cook, stirring, 1 minute or until beef is cooked and vegetables are hot.

Season with salt and pepper; reserve and keep hot.
Olive oil1/3 cup
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1/2 inch thick (IMPS/NAMP 1184A)7 1/2 pounds
Salt1 tablespoon
Ground black pepper2 teaspoons
5. To assemble salad: Toss 4 ounces salad greens with generous 1/4 cup dressing; plate. Toss hot beef/vegetable mixture with 2 ounces provolone cheese in bowl. Place beef mixture on salad greens; garnish with fried potatoes.
Mixed salad greens4 pounds
Provolone, shredded3 pounds

Nutrition information per serving: 951 calories; 73 g fat(23 g saturated fat; 26 g monounsaturated fat); 143 mg cholesterol; 1104 mg sodium; 22 g carbohydrate; 3.5 g fiber; 52 g protein; 17.9 mg niacin; 1.2 mg vitamin B6; 2.7 mg vitamin B12; 3.8 mg iron; 47.0 mg selenium; 8.3 mg zinc; 143.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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