Flat-Belly Diet: Philly Cheese Steak Salad
This recipe for a Philly Cheese Steak Salad will help satisfy your cravings for the classic sandwich while helping you maintain your flat-belly diet. Cooking the vegetables in the sauté pan first helps to develop and intensify the flavors. If you’re short on time, just toss it all into the slow cooker — the flavors will be slightly different, but it still tastes delicious!
Prep time: 10 minutes
Cook time: 2 hours
Yield: 6 servings
1 teaspoon olive oil
1 sweet onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup baby bella mushrooms, thinly sliced
1 pound top sirloin steak
1/8 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar
4 slices provolone cheese, reduced fat
6 cups romaine lettuce
In a large sauté pan, heat the olive oil and sauté the onion, pepper, and mushrooms until softened.
Pour the vegetables into a round 6-quart slow cooker, and place the steak on top.
Season with salt, pepper, and balsamic vinegar.
Layer with provolone cheese.
Cover the slow cooker and cook on low heat for 2 to 3 hours, until the steak is medium-well done.
Remove the steak from the slow cooker, and thinly slice.
Place the romaine lettuce in a serving bowl, and top with the vegetables and steak.
Per serving: Calories 283 (From Fat 128); Fat 14g (Saturated 6g); Cholesterol 61mg; Sodium 252mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 29g.