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.
Active Time: 35 minutes |
Total Time: 35 minutes
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)
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.
Per serving :
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