Place beef cubes in 1-gallon resealable food storage plastic bag; add 1/2 cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.
Heat grill. Thread beef onto four 8 to 10-inch metal skewers; discard marinade.
When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.
Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining 1/2 cup salad dressing. Top with cooked beef.