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Philly Cheese Steak Sandwich

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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