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Philly Cheesesteak Salad

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A vibrant twist on the classic Philly cheesesteak, this salad features tender ribeye steak, fresh vegetables, and creamy provolone cheese, perfect for summer barbecues.

Ingredients

Scale
  • 1 lb ribeye steak
  • Salt and pepper to taste
  • 2 cups romaine lettuce, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup provolone cheese, shredded
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Instructions

  1. Season the ribeye steak generously with salt and pepper.
  2. Heat a skillet over medium-high heat and cook the seasoned ribeye until it reaches your preferred level of doneness, about 4-5 minutes per side for medium-rare. Let it rest on a cutting board.
  3. Add 2 tablespoons of olive oil to the same skillet and sauté the sliced onions, red bell, and green bell peppers for about 5-7 minutes until soft.
  4. Mix together the chopped romaine lettuce, halved cherry tomatoes, and sautéed peppers and onions in a large bowl.
  5. Slice the resting steak thinly and toss it with the salad mixture. Drizzle 1 tablespoon of balsamic vinegar over everything and toss.
  6. Top the salad with a generous handful of shredded provolone cheese and serve immediately.

Notes

Serve with crusty bread or a chilled glass of white wine for a complete meal.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/philly-cheesesteak-salad/

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