Ingredients:

• 1 12-ounce beef top round steak, cut 1 inch thick
• Nonstick cooking spray
• 1 medium red or green sweet pepper, seeded and cut into bite-size strips
• ½ cup bottled fat-free Italian salad dressing
• 6 cups torn mixed salad greens
• ¼ cup finely shredded Parmesan cheese (1 ounce)
  

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Directions:

1. Trim fat from steak. Thinly slice steak across the grain into bite-size strips (see Tip).
2. Coat an unheated, large, nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add steak and sweet pepper to hot skillet. Cook and stir for 3 to 5 minutes or until steak is desired doneness and sweet pepper is crisp-tender; drain. Add dressing to skillet. Cook and stir until heated through.
3. Divide the salad greens among 4 dinner plates. Top with the beef mixture. Sprinkle with Parmesan cheese and, if desired, black pepper. Serve immediately.
4. Tip: Partially freeze beef for easier slicing.