Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

6 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ½ teaspoon freshly ground pepper
  • 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour
  • ½ cup sliced hot banana peppers (optional)
  • ¼ cup reduced-sodium chicken broth
  • 3 slices reduced-fat provolone cheese (about 3 ounces)
  • 4 whole-wheat buns, split and toasted


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 439 calories; 15 g fat(6 g sat); 5 g fiber; 31 g carbohydrates; 45 g protein; 62 mcg folate; 101 mg cholesterol; 7 g sugars; 3 g added sugars; 1,087 IU vitamin A; 43 mg vitamin C; 249 mg calcium; 4 mg iron; 609 mg sodium; 884 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Calcium (25% dv), Iron (22% dv), Vitamin A (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ starch, 1 vegetable, 5½ lean meat

Reviews 6

July 06, 2016
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By: EatingWell User
What You don't use flour and chicken broth to make a philly cheese steak. WTF?
February 03, 2015
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By: EatingWell User
Great cheese steaks! I made these for Super Bowl Sunday and they were delicious, my boyfriend and I loved them, especially the provolone cheese! The only changes I made was that I used Mrs. Dash instead of salt, and I used sweet peppers instead of banana peppers. I thought the flavors were great, and everything was just as good the next day! Pros: Easy, great leftover Cons: NULL
May 27, 2013
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By: EatingWell User
Poor There is nothing about this recipe that remotely resembles a Philly Cheese Steak. The person responsible for this recipe has obviously never eaten a cheese steak made in Philly. This recipe is a joke! Pros: None Cons: Everything
July 09, 2012
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By: cindiherres
Loved it!!! My boyfriend and I LOVED this recipe. Followed the mixture recipe to a T, with the exception of the Banana Pepper and used shredded Italian blend cheese I had on hand. I did serve it open face, and with AuJus, for dipping. It was wonderful!
April 26, 2011
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By: cathlinberreth01
I agree-needed something I couldn't find banana peppers, so I went without. It was so bland though that I added a couple pinches of cayenne pepper which helped. It needed a little help. But besides that it was good. I am sure there are better recipes out there though. Pros: quick and easy Cons: missing some zip
April 01, 2011
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By: jdcoffer
Good but not enough flavor Not sure why but it didn't have enough flavor to it for me. However, I did eat the leftovers the next day and it seemed to tast a lot better. It must be one of those combinations that tastes better after refrigeration. Pros: Quick and easy Cons: not enough flavor
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