Rating: 2.83 stars
6 Ratings
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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.

Source: EatingWell Magazine, March/April 2011

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.

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  • 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.

Tips

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 Facts

439 calories; protein 45.2g; carbohydrates 31g; dietary fiber 5g; sugars 7.3g; fat 15.1g; saturated fat 5.7g; cholesterol 101.3mg; vitamin a iu 1087.3IU; vitamin c 42.6mg; folate 62.2mcg; calcium 248.9mg; iron 3.9mg; magnesium 84.9mg; potassium 884.5mg; sodium 609.3mg; thiamin 0.3mg; added sugar 3g.

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

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