Chop the romaine lettuce into 1-inch ribbons and place in a large serving bowl. Dice the red onions finely, halve the grape tomatoes, and dice the dill pickles. Shred the cheddar cheese if not pre-shredded. Measure out all seasonings for the beef (salt, pepper, garlic powder, and onion powder) into a small bowl for easy access. Having everything prepped before cooking the beef ensures the salad comes together quickly while the meat is still warm.

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, apple cider vinegar, and smoked paprika until smooth and well combined. Taste and adjust seasoning with a pinch of salt if needed. I like to make this first so the flavors have time to meld while I'm cooking the beef, which actually improves the dressing's taste.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains and the meat is evenly cooked, about 5-7 minutes. Once cooked, sprinkle the seasoning mixture from Step 1 over the beef and stir well to distribute evenly. I prefer grass-fed beef for this salad since it browns better and has more flavor, which makes a real difference in the final dish.

Add the warm seasoned beef from Step 3 to the bowl of prepared vegetables from Step 1. Scatter the shredded cheddar cheese over the top. Pour the special sauce dressing from Step 2 over the salad and toss gently but thoroughly until everything is evenly coated and combined. Serve immediately while the beef is still warm to contrast with the crisp lettuce and cool vegetables.

Top the assembled salad with the toasted sesame seeds just before serving for a finishing touch of nuttiness and crunch. Divide among serving plates or bowls and enjoy immediately.