Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.
Nutrition information per serving: 455 Calories; 252 Calories from fat; 28g Total Fat (7 g Saturated Fat; 11 g Monounsaturated Fat;) 66 mg Cholesterol; 1463 mg Sodium; 19 g Total Carbohydrate; 3.2 g Dietary Fiber; 32 g Protein; 2.9 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.6 mg Zinc; 34.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.