Philly Steak Salad

Yum! this was so good tonight.  The rest of my family had Philly Steak sandwiches, and I could have made some low carb bread and made a sandwich, but really didn't need the bread.  This was a hearty salad that was very filling and satisfied the tummy and the taste buds.  Perfect summer dinner after a beautiful, perfect day with my hubby at Lake Milacs in MN picnicking by the lake, watching the waves, walking through the woods, along the beach, and having a wonderful romantic time together.  After so much heat, the breeze by the lake felt so good today.  What a refreshing day!  And a refreshing meal to finish it off!

                     
* Exported from MasterCook *

                            Philly Steak Salad

Recipe By     :Ginny
Serving Size  : 4    
Categories    : Beef, salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4         frozen philly steaks patties
             garlic powder -- to taste
             onion powder -- to taste
             salt and pepper -- to taste
  8         ounces  mushrooms -- chopped
  1         onion -- sliced in thin slices
  1         head  lettuce -- chopped (Romaine hearts are actually best)
  1/2      cup  cucumber slices
  2         Roma tomatoes -- seeded and chopped
  1/4      cup  butter
             dressing of your choice -- (carb count will vary)
  1         cup  fiesta blend shredded cheese

Prepare the lettuce, cucumbers, and tomatoes in a large salad bowl.

In a large frying pan, sprayed with nonstick spray, place all of the philly steaks.  Sprinkle liberally with seasonings.  Cook at medium heat for about 3 min. on one side. Flip and cook about 3 min. more on the other side. Break them up with a spatula and continue stirring and frying until browned well.

While the philly steaks are cooking, melt the butter in a medium skillet and cook the mushrooms until they are well browned and all the water is cooked out of them.  Remove, set aside and fry the onions.

For each serving, layer salad on your plate, toss with your dressing of choice, (ranch is great), top that with the meat, then the mushrooms, then the onions, and sprinkle shredded cheese on top.

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Per Serving: 458 Calories; 34g Fat (66.6% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber