Philly Cheese Steak
Loaded with vegetables and served on a whole-wheat bun, this version of the classic Philly cheese steak is both satisfying and nutritious. Omit the banana peppers for a less-spicy option.
- 2teaspoons extra-virgin olive oil
- 1medium onion, sliced
- 8ounces mushrooms, sliced
- 1red or green bell pepper, sliced
- 2tablespoons minced fresh oregano or 2 teaspoons dried
- 1/2teaspoon freshly ground pepper
- 1pound sirloin steak, trimmed and thinly sliced
- 1/4teaspoon salt
- 1tablespoon all-purpose flour
- 1/2cup sliced hot banana peppers (optional)
- 1/4cup reduced-sodium chicken broth
- 3slices reduced-fat provolone cheese (about 3 ounces)
- 4whole-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.
If you have a little extra time, put the beef in the freezer for about 20 minutes to help make it easier to slice thinly.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||6g|
© Meredith Operations Corporation. All rights reserved. Used with permission.