These Philly Cheesesteak Salad Bowls are a delicious, healthier way to enjoy the famous sandwich with lots of veggies and honey mustard dressing.
How to make Philly cheesesteak salad bowls
Slice steak as thinly as possible with a sharp knife. In a large bowl, marinate steak in Worcestershire sauce, salt and pepper for 10 minutes.
Wash potatoes and cut into thin fries. Toss in olive oil, salt and pepper.
Cook in the oven until fries are crisp. Meanwhile, mix honey and mustard together to make the salad dressing.
Stir fry steak on med-high heat for 2-3 minutes. Remove and add veggies to pan to stirfry. Remove from heat and mix steak and veggies together, topping with cheddar cheese.
Add arugula and fries to bowl, tossing arugula in honey dijon dressing. Serve and enjoy!
Ingredients and substitutions
- Olive oil – Any neutral oil like sunflower oil, peanut oil or avocado oil can be used in place of olive oil.
- Russet potato – Russet potatoes are the best potato to use for fries, but for a sweeter side, you can use sweet potato fries.
- Mushrooms – Portobello mushrooms are ideal for this recipe but cremini mushrooms work well too. If you really don't like mushrooms, you can omit them.
- Red and green bell peppers – Bell peppers are typical toppings for philly cheesesteaks. If you have a preference in a bell pepper colour like yellow or red, use the ones you like. Or, you can leave them out altogether.
- Red onion – If you don't have red onion on hand, you can use white or yellow onions. My suggestion if you are using white or yellow onions is to caramelize them for an authentic flavour.
- Shredded cheddar cheese – Provolone cheese or mozzarella cheese will work well in place of cheddar cheese.
- Arugula – Use any mixed greens or spinach to create the base of the salad.
- Salt & pepper (to taste)
Honey Dijon Dressing
- Dijon mustard – In place of buying dijon mustard and honey, feel free to purchase honey mustard.
- Honey – If you're looking to use store bought honey mustard, leave this out.
- Steak cuts – I used fast fry sirloin steaks but you can whichever cuts you prefer.
- Worcestershire sauce – Worcestershire sauce can be replaced with tomato paste and balsamic vinaigrette.
- Salt & pepper (to taste)
Storing and reheating
If you're looking to take this meal to the next day, or to have throughout the week, you will want to store each element separately for the best results. This means, storing the arugula separately from any parts of the meal you would want to warm up (like the fries or the steak). You will also want to store the arugula separately from the dressing, because the dressing can make the arugula soggy overnight. This meal will last in the fridge for 3-4 days.The best course of action for storing this meal is to keep all the components separate and then plated together when ready to serve.
Like storing, you may want to reheat each element separately. The arugula and dressing won't need warming up, but the steak and the fries will. The steak can be microwaved for 1-2 minutes until warmed. You can do this for the fries as well, but if you want to make sure they stay crispy then you can pop them in the oven until warmed or in an air fryer for a quick zap!
Freezing the beef
The meal as a whole isn't necessarily freezer friendly, but the beef is. When properly stored, the extra uncooked steak you have can last in the freezer for around 6 to 12 months. Any extra cooked steak will last in the freezer for 3 months. When storing your beef in the freezer make sure it is tightly sealed in an air tight container or freezer bag to allow the meat to stay fresh for longer. Doing this also avoids freezer burn, which nobody wants!
More easy salad recipes
Meal prep tools for this recipe
- Here are some bento box containers that would be handy to separate the beef and veggies
- Use these Ziploc bag holders if you're freezing the ground beef in reusable freezer bags
- I get all my beef steak cuts from Butcher Box, conveniently delivered to me frozen.
Philly Cheesesteak Salad Bowls
- 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
Honey Dijon Dressing
- 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
- Preheat oven to 475 degrees.
- Freeze steak for up to an hour. Remove and slice as thinly as possible with a sharp knife. In a large bowl, marinate steak in worcestershire sauce, salt and pepper for 10 minutes.
- Wash potatoes and cut into thin fries. Soak in water, dry and toss in 1 tbsp olive oil, salt and pepper.
- Cook in the oven for 12 minutes per side or until fries are crisp. Meanwhile, mix honey and mustard together to make the salad dressing.
- Meanwhile, stir fry steak on med-high heat for 2-3 minutes. Remove and add veggies, stir frying for 5 minutes. Remove from heat and mix steak and veggies together, topping with cheddar cheese.
- Add arugula and oven fries to bowl, tossing arugula in honey dijon dressing. Serve and enjoy!