Philly Cheesesteak Salad Bowls {Low-Carb}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed Philly cheesesteak served as a salad with marinated steak, roasted vegetables, cheddar, and arugula tossed in honey mustard dressing. It delivers the savory, cheesy satisfaction of the classic sandwich in a lighter, low-carb format.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 russet potato
- 1 lb mushrooms (sliced)
- 1/2 each red and green pepper (sliced)
- 1/2 red onion (sliced)
- 1/3 cup shredded cheddar cheese
- 2 cups arugula
- Salt & pepper to taste
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 16 oz steaks (cut of your choice - I used fast fry sirloin steaks)
- 1 tsp worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1321mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1122mg
- Calcium
- 117mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.