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!