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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

Nutrition Facts
  • cal. (kcal) 440
Philly Cheese Steak Sandwich
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 31

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 red or green bell pepper, sliced
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 pound sirloin steak, trimmed and thinly sliced (see Kitchen Tip)
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1/2 cup sliced hot banana peppers, (optional)
  • 1/4 cup reduced-sodium chicken broth
  • 3 ounces thinly sliced reduced-fat provolone cheese
  • 4 whole-wheat buns, split and toasted

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
  2. Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
  3. Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.
  4. Tip: Kitchen tip: It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before slicing.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 440 cal., 15 g total fat (6 g sat. fat), 74 mg chol., 766 mg sodium, 31 g carb. (5 g fiber), 45 g pro.

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