Description

This Easy Prime Rib Steakhouse Salad Bowl is a fresh and delicious way to enjoy leftover prime rib or steak. It brings together the flavors of a classic steakhouse meal—tender beef, crisp greens, hearty potatoes, and a creamy dressing—into a simple bowl perfect for lunch or dinner. Ideal after a holiday meal or whenever you want something satisfying yet refreshing.

Ingredients

For the Salad
2–3 cups leftover prime rib, thinly sliced
6 cups chopped crisp lettuce (Romaine or mixed greens)
1 cup cherry tomatoes, halved
1 English cucumber, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 cup cooked baby potatoes, halved
1/2 cup crumbled blue cheese or feta (optional)
Salt and black pepper to taste

For the Dressing
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce alternative (alcohol-free)
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh chives or parsley
1/4 teaspoon onion powder
Salt and pepper to taste

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Instructions

Place the chopped lettuce into a large serving bowl or divide between plates.
Arrange tomatoes, cucumbers, avocado, red onion, and potatoes over the greens.
Add the sliced prime rib on top of the vegetables.
In a small bowl, whisk all dressing ingredients together until smooth and creamy.
Taste and adjust seasoning with salt and pepper if needed.
Drizzle dressing over the salad or serve on the side to add as desired.
Finish with crumbled cheese if using and a pinch of black pepper before serving.

Notes

Use room-temperature prime rib for the best flavor and tenderness. If you don’t have leftovers, grilled or pan-seared steak works perfectly. To meal prep, keep ingredients stored separately and dress just before serving to keep the greens crisp. Avocado is best added fresh to prevent browning.

Prep Time: 15 minutes
Cook Time: 10 minutes (if reheating potatoes or steak)