Cheesesteak Salad

  • 4 cups lettuce, chopped
  • ⅓ cup sliced mushrooms
  • ⅓ cup thinly sliced onions
  • 4 ounces lean steak
  • *I prefer filet for tenderness, but go for a lean cut. Cut it into strips.
  • Dash of salt and pepper
  • 1 slice of fat-free american cheese
  • Dash of dressing
  • 1½ tbsp low sugar ketchup
  • ½  tbsp balsamic vinegar
  • ½ tbsp water
Place lettuce in a large bowl and set aside.
Saute mushrooms and onions in a skillet coated with non-stick cooking spray and cook for about five minutes until lightly browned. Add mushrooms and onions to lettuce.
In the same skillet, re-spray with non-stick cooking spray and cook sliced filet or steak of choice until cooked to preference, adding a dash of salt and pepper while cooking.
Take the cheese and break it up to cover the meat, either in cubes or thin slices. Let the cheese melt slightly. Put the cooked steak onto the rest of the salad. Mix the low sugar ketchup,  balsamic, and water together to make your dressing. Drizzle over your salad and enjoy!