Home  |  Contact Us      
Rotating Image
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
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >