By scooping out the soft center of the baguette, you'll have more room for the sautéed mushrooms, peppers and onions in this heavenly cheesesteak sandwich.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a very large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add beef strips; sprinkle with black pepper and salt. Cook for 4 to 6 minutes or just until beef is slightly pink in the center, stirring frequently. Remove beef from skillet; cover and set aside.

  • In the same skillet, combine the remaining 2 teaspoons oil, the mushroom, sweet pepper, chile pepper, onion and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

  • Meanwhile, preheat broiler. Split bread loaf in half horizontally. Scoop out the soft centers of the top and bottom of the loaf, leaving about a 1/2-inch shell. (Save soft bread centers for another use). Place bread halves, cut sides up, on a large baking sheet lined with foil.

  • Broil bread 5 to 6 inches from the heat for 1 to 2 minutes or until toasted. Spoon vegetable mixture into bottom half of the loaf. Top with steak strips and cheese. Remove loaf top from the baking sheet. Broil filled bottom half of loaf for 1 to 2 minutes or until cheese is melted. Place loaf top over filling. To serve, cut crosswise into six portions.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

348 calories; protein 28.5g; carbohydrates 34.3g; dietary fiber 2.2g; sugars 3.3g; fat 11.2g; saturated fat 4g; cholesterol 45.1mg; vitamin a iu 405.8IU; vitamin c 114.3mg; folate 136.3mcg; calcium 189.2mg; iron 3.8mg; magnesium 48.5mg; potassium 619.8mg; sodium 561.9mg.