Casear Cardini, chef and owner of a restaurant in Tijuana, Mexico, is credited with creating this beloved salad and dressing in 1924. Many variations of this timeless treat find their way into today's recipes.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine oil, garlic and pepper in large bowl. Add beef; toss to coat.
Heat large nonstick skillet over medium-high heat until hot. Add 1/2 beef mixture; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt.
Combine beef with lettuce and dressing from salad mix in large bowl. Sprinkle with croutons from mix and cheese, if desired.