Slimmed-Down Cheesesteak Sandwiches

The Philly Cheesesteak gets a makeover.  By using flank-steak, you’re able to trim 30% of the typical fat (compared to using a ribeye).  Also, cutting back on the meat and adding “meaty” mushrooms helps with the calorie count.  This recipe makes 4 sandwiches in 30 minutes.


What you’ll need:

  • 5 teaspoons olive oil
  • 2 red onions, thinly sliced
  • 3/4 pound flank steak, thinly sliced against the grain into strips
  • 6 ounces portobello mushroom caps, thinly sliced (or baby portobello mushrooms)
  • 1 whole wheat baquette, split, then sliced into 4 subs (about 14 ounce baquette)
  • 4 slices provolone cheese, halved

What you’ll do:

  • In a large skillet, heat 2 teaspoons of the olive oil over medium-high heat.  Add the onions and a pinch of salt.  Cook, stirring often, until softened, about 5-7 minutes.  Transfer cooked onions to a plate.
  • In the same skillet, heat one tablespoon of olive oil over medium-heat.  Add the steak and a pinch of salt.  Cook and stir until just lightly browned, 2 to 3 minutes.  Transfer to a bowl and cover loosely with foil to keep warm.
  • In the same skillet, add the mushrooms and cook (without stirring) until beginning to brown, about 2-3 minutes.  Sprinkle with a pinch of salt, toss then cook 2 more minutes, or until browned.
  • Stir in the beef and 1/4 cup water.  Cook until heated through, about 1 minute.
  • On the baguette slices, layer  the bottoms with the steak and mushrooms and their juice.  Top with onions and cheese; broil for 1 minute to melt the cheese.  Cover with the sandwich tops.

Recipe and image from Rachael Ray Magazine. 

So what are you waiting for…Get dinner on the table!


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