2-1/2 cups shredded Asiago cheese, divided
3/4 lb. beef rib-eye steak, thinly sliced
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
2 cups julienned peeled cucumbers
1 cup shredded carrots
1/3 cup pitted Greek olives, halved
2 tbls. olive oil
4 tsps. red wine vinegar
1 tbl. minced fresh oregano
1. Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1 to 2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
3. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in large bowl. Add the cucumbers, carrots and olives.
4. Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket.