Nutrition per serving may change if servings are adjusted.
1 12-ounce beef top round steak, cut 1 inch thick
Nonstick cooking spray
1 medium red or green sweet pepper, seeded and cut into bite-size strips
½ cup bottled fat-free Italian salad dressing
6 cups torn mixed salad greens
¼ cup finely shredded Parmesan cheese (1 ounce)
Coarsely ground black pepper (optional)
Trim fat from steak. Thinly slice steak across the grain into bite-size strips (see Tip).
Coat an unheated, large, nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add steak and sweet pepper to hot skillet. Cook and stir for 3 to 5 minutes or until steak is desired doneness and sweet pepper is crisp-tender; drain. Add dressing to skillet. Cook and stir until heated through.
Divide the salad greens among 4 dinner plates. Top with the beef mixture. Sprinkle with Parmesan cheese and, if desired, black pepper. Serve immediately.