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–+ servings

A Skinnier Philly Cheese Steak Salad with Homemade Peppercorn Dressing

A Skinnier Philly Cheese Steak Salad with Homemade Peppercorn Dressing

Ingredients
  

Ingredients for Peppercorn Dressing:

  • ½ cup Best Skinny Ranch Dressing  or a bottled reduced-fat ranch dressing
  • ½ cup fat-free sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon prepared horseradish (white)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon dried, crushed green peppercorns

Ingredients for Steak:

  • 12 ounces (¾ lb.) flank steak
  • Worcestershire sauce
  • Garlic powder, I like Lawry’s with parsley in it
  • Seasoning salt, I like Lawry’s
  • Fresh ground pepper

Ingredients Remaining:

  • 2 red peppers, seeded, thinly sliced
  • 1 large onion, thinly sliced
  • 6 cups spring mix lettuce
  • 4 whole-wheat buns, toasted (I used Trader Joe’s Honey Whole Wheat Hot Dog Buns)
  • ¼ cup balsamic vinegar
  • ¼  cup reduced-fat mozzarella cheese, grated
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • To Make the Peppercorn Dressing: In a small bowl whisk together all the ingredients.  Store the dressing in refrigerator until ready to use.
  • To Prepare the Steak: Preheat broiler and line a baking pan with foil.  Place the steak on the pan and sprinkle with Worcestershire sauce.  Sprinkle with a little garlic powder, seasoned salt and pepper.  Broil for about 4-5 minutes.  Remove from oven, turn over and sprinkle with Worcestershire sauce, garlic powder, seasoning salt and pepper.  Broil for another 4-5 minutes until desired doneness.  Remove from oven, reserve any juices from the meat, cool slightly and slice into thin strips on the diagonal.
  • To Make the Cheese Steak Mixture: In a large pan, cook together the charbroiled steak strips, reserved juices from the meat, red peppers and onions until the peppers and onions are soft.  Cover and keep warm.
  • In a large bowl toss together the spring mix lettuce and 4 tablespoons of peppercorn dressing.  Add more dressing, if desired.
  • Place one toasted bun opened-faced, on each plate.  Brush each with balsamic vinegar.
  • Spoon the steak and vegetables mixture on top of each bun.  Top each with one tablespoon mozzarella cheese.
  • Arrange the tossed lettuce on top of the cheese, completely covering the bun.  Sprinkle each with 1 tablespoon Parmesan cheese.
  • Serve at once.

Nutrition

Serving: 1servingCalories: 415kcalCarbohydrates: 38gProtein: 33gFat: 15gSaturated Fat: 4gCholesterol: 48mgSodium: 759mgFiber: 9gSugar: 8gPlus Points: 10