For the Philly Cheesesteak Salad I first made sure I had everything ready to go. I sliced 2 onions in half moons, 1 green pepper into strips, a little less than 1 package of mushrooms sliced thin and 1 1/2 ribeyes sliced super thin after letting them freeze for 30 minutes. Season the meat with salt and pepper. In a skillet I put a little oil and butter and Sautéd the onions. Once soft I added the mushrooms, once soft I added the green peppers. Let those soften a bit then season with salt and pepper. Remove to a plate and set aside. Get the pan screaming hot and add a pat of butter in it. I did the meat in 3 batches hot and fast. Removing the meat to the onion plate each time. I added a splash of Worcestershire to the last batch and put the whole plate of veggies and steak back in with the collected juices from the plate. I put 5 slices of provolone over the meat and put a splash of water into the pan and put a lid over it till the cheese melts. Remove from heat.
For the salad I used romaine hearts and chopped those up. I dressed them with the skinny girl balsamic vinaigrette which has 1gram of carbs and is delicious!
I topped the lettuce with the steak and because it’s Romaine it can stand up to the heat of the steak better than some of the other lettuces. Drizzle with the chipotle Aioli, sliced seasoned tomatoes and peppers.
For the Chipotle Aioli I blended up 2 egg yolks with 2 minced chipotle peppers with a little adobo sauce, 1 clove of grated garlic, 2 teaspoons of swerve powdered sugar and a pinch of salt. Pulse together then slowly add 3/4 a cup of olive oil or so till it comes together creamy and thick.