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Philly Cheese Steak Sandwich

http://www.eatingwell.com/recipes/philly_cheese_steak_sandwich.html

From EatingWell:  March/April 2011

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

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 Tip)
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1/2 cup sliced hot banana peppers (optional)
• 1/4 cup reduced-sodium chicken broth
• 3 slices reduced-fat provolone cheese (about 3 ounces)
• 4 whole-wheat buns, split and toasted

Preparation

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.

Nutrition

Per serving : 439 Calories; 15 g Fat; 6 g Sat; 6 g Mono; 74 mg Cholesterol; 31 g Carbohydrates; 45 g Protein; 5 g Fiber; 646 mg Sodium; 884 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 5 1/2 lean meat

Tips & Notes

• 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.