Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Inspired by the Philly cheesesteak, this salad features the flavors of the East Coast classic without the hoagie roll. Adding Worcestershire sauce and the steak drippings to the dressing gives it even more umami.

EatingWell Magazine, January/February 2022


Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Pat steak dry and season both sides with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steak and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 4 to 5 minutes per side. Transfer to a cutting board, top with cheese and let rest for 5 minutes before slicing against the grain.

  • Meanwhile, add onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.

  • Whisk vinegar, Worcestershire, mustard, oregano, garlic and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil and any steak drippings. Add spinach and peppers and toss to coat. Serve the salad topped with the onions and steak.

Nutrition Facts

3 oz. steak, 2 1/4 cups salad & 1/4 cup onion
342 calories; protein 29g; carbohydrates 11g; dietary fiber 2g; sugars 1g; fat 19g; saturated fat 6g; cholesterol 69mg; sodium 726mg; potassium 366mg.