Chilli Beef and PHILADELPHIA Salad

Chilli Beef and PHILADELPHIA Salad
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 250g PHILADELPHIA Block Cream Cheese
  • olive oil spray
  • 400g lean porterhouse steak
  • 100g lettuce mix, washed
  • 150g baby corn, blanched and cut in half lengthways
  • 150g green beans, blanched
  • 1 red onion, cut into thin wedges


  • 1/4 cup sweet chilli sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons oil
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped coriander
  • 1 teaspoon grated lime or lemon rind


  • 1/4 cup roasted unsalted peanuts, for garnish

How to make it

  1. CUT the PHILLY into ten slices, then halve each slice diagonally.  Place the PHILLY triangles on a lined baking tray. Spray with oil and bake in a hot oven 200ºC for 10 minutes or until golden (the cheese will spread a little on cooking).
  2. CHARGRILL or barbecue the steak for 5-8 minutes or to your liking. Allow to rest 3 minutes before thinly slicing.
  3. ARRANGE the lettuce, corn, beans, onion, PHILADELPHIA and beef onto a serving platter.  Whisk together the chilli sauce, vinegar, oil, herbs and lemon rind to form a dressing.  Drizzle over the salad and scatter with peanuts.  Serve immediately.