Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still here but we opt for slightly-less-gooey but more flavorful provolone cheese in place of Cheese Whiz. We adore spicy banana peppers as a topping, but omit them if you can do without the heat.
extra-virgin olive oil
red or green bell pepper, sliced
minced fresh oregano, or 2 teaspoons dried
freshly ground pepper
sirloin steak, trimmed and thinly sliced (see Kitchen Tip)
sliced hot banana peppers, (optional)
reduced-sodium chicken broth
thinly sliced reduced-fat provolone cheese
whole-wheat buns, split and toasted
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.
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.
Divide into 4 portions with a spatula
, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.
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.
Calories 440, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 74 mg, Sodium 766 mg, Carbohydrate 31 g, Fiber 5 g, Protein 45 g, Potassium 875 mg. Daily Values: Vitamin A 21%, Vitamin C 72%, Calcium 25%, Iron 22%. Exchanges: Starch 2, Vegetable 1, Lean Meat 5.5.
Percent Daily Values are based on a 2,000 calorie diet