The famous Philly Cheese Steak Sandwich is furiously decadent and delicious. So popular, most food courts in malls across America sell them. If you love them, you’re sure to enjoy my skinnier Philly Cheese Steak-inspired salad. First, I’m using a whole-wheat bun topped with lean flank steak, onions, and peppers. Next, topping it with spring mix lettuce tossed in a delicious and skinny homemade peppercorn dressing. The dressing adds real zing to this recipe due to the horseradish and potent seasonings. A Great Steak & Potato Company‘s Original Philly Cheese Steak has 1070 calories and 43 grams of fat. My skinnier dinner rendition has 415 calories and 15 grams of fat. It’s amazingly delicious and so hearty. Make it, grab a fork and knife and dig in!
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.
Notes
Makes 4 servings (each serving, 1 Philly Cheese Steak Salad)
Food Facts
In 1930 the Olivieri brothers invented the Cheese Steak accidentally. They substituted grilled steak and onions in an Italian roll instead of the hot dogs they sold at their fast food stand in South Philly’s Italian Market. Many years later Kraft introduced Cheese Whiz, to make it to what it is today.
Prep Tips
The steak, pepper and onions mixture can be made a day ahead of time along with the peppercorn dressing. It takes minutes then to assemble and serve the day of… Store leftover dressing in the refrigerator for up to one week. This dressing taste great on a mixed green salad, as a dip for veggies and artichokes
Weight Watchers POINTS PLUS 10
Food Facts
In 1930 the Olivieri brothers invented the Cheese Steak accidentally. They substituted grilled steak and onions in an Italian roll instead of the hot dogs they sold at their fast food stand in South Philly’s Italian Market. Many years later Kraft introduced Cheese Whiz, to make it to what it is today.
Prep Tips
The steak, pepper and onions mixture can be made a day ahead of time along with the peppercorn dressing. It takes minutes then to assemble and serve the day of… Store leftover dressing in the refrigerator for up to one week. This dressing taste great on a mixed green salad, as a dip for veggies and artichokes
Weight Watchers POINTS PLUS 10
| SKINNY FACTS: for 1 serving 415 calories, 15g fat, 4g sat. fat, 48mg chol, 33g protein, 38g carbs, 9g fiber, 759mg sodium, 8g sugar |
| FACTS: for SmartPoints 360 calories, 4g sat fat, 30g protein, 8g sugar |
Skinny Facts
Serving: 1servingCalories: 415kcalCarbohydrates: 38gProtein: 33gFat: 15gSaturated Fat: 4gCholesterol: 48mgSodium: 759mgFiber: 9gSugar: 8gPlus Points: 10
