CELEBRATION SALAD

1 boneless beef top sirloin steak (about 1 pound), cut 3/4-inch thick
1 1/2 teaspoons olive oil, divided
1 large early sweet onion (14-16 ounces), cut into thin slices
1 medium red bell pepper, sliced thinly
1/2 teaspoon salt
1/4 teaspoon pepper
1 8-ounce package Mexican 4-cheese recipe blend, divided
1 10-ounce package mixed salad greens, torn

Dressing
1/3 cup prepared olive oil vinaigrette dressing
1 teaspoon Dijon-style mustard
1/4 teaspoon ground cumin
1/8 teaspoon pepper

Trim fat from steak. Cut steak lengthwise in half, then crosswise into 1/2-inch thick strips.
In large non-stick skillet, heat 1 tablespoon oil over medium high heat until hot. Add onions and bell peppers. Cook and stir 4-5 minutes, or until crisp tender. Remove and keep warm. Reheat skillet with remaining oil. Add beef (half at a time) and stir-fry 3 minutes or until outside surface is no longer pink. Remove from heat. Season with salt and pepper. Return vegetables and beef to skillet; mix lightly. Add 1 1/2 cups of 4-cheese blend and mix lightly. In large bowl, whisk together dressing ingredients. Add salad greens and toss to coat. Arrange greens on serving platter and top with beef mixture. Sprinkle with remaining cheese. Serve immediately.