Philly Bleu Steak Salad
1 Head Romaine Lettuce
1 Yellow Onion
1 Red Bell Pepper
Sliced Provolone Cheese
Bleu Cheese Dressing with Crumbles
3-4 oz Rib Eye, Sirloin or Skirt Steak
or Chicken Breast, sliced
Salt, Pepper and Olive oil
Chop lettuce to your desired size
Peel and Cut onion in half from root to stem, lay flat and cut long thin slices
Remove top and bottom of Bell Pepper, clean out seeds, cut long thin slices
Slice Mushrooms or buy pre-sliced fresh mushrooms
Steak should be cut as thin as possible. You can make this much easier by placing the steak in your freezer for 30-40 minutes before cutting it.
Cooking Directions for one serving:
Any stove pan or skillet can be used, but the more flat area you have the better. Heat pan to about 350 degrees, or just above medium heat.
Place a handful of lettuce on a plate or in a bowl and pour a few ounces of bleu cheese on top. Put to the side.
When pan is heated, pour a small amount of olive oil(optional) on the pan and add onions, peppers and mushrooms (1-2 oz. of each, or the amount you can grab with your fingertips). Let the veggies cook for a few minutes, turning them over to grill through.
Next, grab 3-4 oz. of thinly sliced steak and put in on the pan next to the veggies. Season the steak with a few shakes of salt and pepper. The steak will cook quickly (just a few minutes) so keep an eye on it. When it's close to your desired finish (medium, well done) mix it with the veggies and put 1 or 2 slices of provolone on top. Pour a small amount of water around it to steam the cheese. When the provolone is melted, use a spatula or tongs to remove it and place it right on the bed of lettuce and bleu cheese you prepared.
Grab a fork and eat! www.thedowntownphilly.com