Philly Cheesesteak Salad Bowls {Low-Carb}
These Philly Cheesesteak Salad Bowls are a healthier way to enjoy the famous sandwich with marinated steak and honey mustard dressing.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 446kcal
- 1 tbsp olive oil
- 1 russet potato
- 1 lb mushrooms sliced
- 1/2 each red and green pepper sliced
- 1/2 red onion sliced
- 1/3 cup shredded cheddar cheese
- 2 cups arugula
- Salt & pepper to taste
Honey Dijon Dressing
- 1/4 cup Dijon mustard
- 3 tbsp honey
Steak
- 16 oz steaks cut of your choice - I used fast fry sirloin steaks
- 1 tsp worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 475 degrees.
Freeze steak for up to an hour. Remove and slice as thinly as possible with a sharp knife. In a large bowl, marinate steak in worcestershire sauce, salt and pepper for 10 minutes.
Wash potatoes and cut into thin fries. Soak in water, dry and toss in 1 tbsp olive oil, salt and pepper.
Cook in the oven for 12 minutes per side or until fries are crisp. Meanwhile, mix honey and mustard together to make the salad dressing.
Meanwhile, stir fry steak on med-high heat for 2-3 minutes. Remove and add veggies, stir frying for 5 minutes. Remove from heat and mix steak and veggies together, topping with cheddar cheese.
Add arugula and oven fries to bowl, tossing arugula in honey dijon dressing. Serve and enjoy!
Calories: 446kcal | Carbohydrates: 31g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 613mg | Potassium: 1050mg | Fiber: 3g | Sugar: 17g | Vitamin A: 473IU | Vitamin C: 32mg | Calcium: 121mg | Iron: 4mg