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Philly Cheese Steak Sandwich

:  March/April 2011

Your rating: None Average: 4.7 (15 votes)

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.


Philly Cheese Steak Sandwich Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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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.

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.

Nutrition

Per serving: 439 calories; 15 g fat ( 6 g sat , 6 g mono ); 74 mg cholesterol; 31 g carbohydrates; 3 g added sugars; 45 g protein; 5 g fiber; 646 mg sodium; 884 mg potassium.

Nutrition Bonus: Vitamin C (72% Daily Value), Zinc (55% dv), Calcium & Potassium (25% dv), Iron & Vitamin A (22% dv), Magnesium (21% dv), Folate (16% dv).

Carbohydrate Servings: 3

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


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Recipe Categories

Main Ingredient
Beef
Type of Dish
Main dish, meat
Main dish, combination meal
Sandwich
Holiday
Super Bowl
Father's Day
Total Time
45 minutes or less
Health & Diet Considerations
High potassium
High fiber
High calcium
Low cholesterol
Preparation/ Technique
Saute
Style/Theme
Kid-friendly
Makeover
Everyday favorites
Entertaining, casual
Comfort foods
Ethnic/Regional
American
Meal/Course
Lunch
Dinner

Servings
4
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Publication
March/April 2011
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