Philly Cheese Steak Salad

• 16 ounces, weight Sirloin, Thinly Sliced
• 1/2 Tablespoons Butter
• 1 whole Bell Pepper, Sliced Thin
• 1 whole Onion, Sliced Thin
• 8 cups Romaine Lettuce, Chopped
• 1 cup Tomatoes, Diced
• 2 ounces, weight Jack Cheese, Shredded
• 8 Tablespoons Balsamic Vinegar, Fat Free

1. To a hot skillet, add your sirloin. During cooking, keep shredding your meat with a fork into bite size pieces. Cook until no longer pink and meat temperature reaches 160u0b0F, about 12-20 minutes.
2. Meanwhile, in a separate skillet, add butter, peppers and onions. Cook until tender about 10 minutes.
3. To assemble salad, evenly divide lettuce, tomatoes and sirloin between 4 plates. Add 1/2 ounce of cheese to each plate, then top with peppers and onions. The cheese will melt between the meat and the peppers and onions.
4. Top each salad with 2 tablespoons of balsamic dressing. Serve.

weight sirloin, butter, bell pepper, onion, romaine lettuce, tomatoes, cheese, balsamic vinegar

Taken from tastykitchen.com/recipes/salads/philly-cheese-steak-salad/ (may not work)