Rating: 4.5 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side.


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

  • Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.


Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

Nutrition Facts

1 bun and 3/4 cup vegetable mixture
258 calories; protein 12.4g; carbohydrates 34.7g; dietary fiber 6g; sugars 8.2g; fat 8.5g; saturated fat 3.1g; cholesterol 11.7mg; vitamin a iu 1439.5IU; vitamin c 56.6mg; folate 63.5mcg; calcium 233.9mg; iron 2.1mg; magnesium 54mg; potassium 708mg; sodium 536.6mg; thiamin 0.2mg; added sugar 3g.

2 starch, 1 vegetable, 1 high-fat meat