I grew up in the suburbs of Philly-land of the cheese steak. There was no question that the cheese steak (along with the hoagie) ruled our neck of the woods. My sister's first solid food-and my mother swears this is true-was a big bite of Philly cheese steak. I can't say I remember that…but with the big showdown this weekend between the Philadelphia Eagles and Arizona Cardinals, I want my game-day recipes to include a tasty Philly to eat as I watch my Eagles crush the Cardinals.
As much as I crave my hometown grub, I don't burn the calories in a cheese steak quite as fast as I did when I last called Philly home as an 18-year-old. So I'll make one of these delicious EatingWell recipes that are a lot healthier than the classic.
Philly Cheese Steak Sandwich (recipe below): 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.
This vegetarian Portobello Philly Cheesesteak builds on the same healthy swaps as the meaty Philly, but uses portobello mushrooms instead of steak. It is also served on a whole-grain roll instead of a squishy white one.
Serve either one of these Phillys with crispy Oven Fries and enjoy the game!
Philly Cheese Steak Sandwich
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 Kitchen Tip)
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup sliced hot banana peppers (optional)
1/4 cup reduced-sodium chicken broth
3 ounces thinly sliced reduced-fat provolone cheese
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.
Makes 4 servings.
NUTRITION INFORMATION: Per serving: 440 calories; 15 g fat (6 g sat, 6 g mono); 74 mg cholesterol; 31 g carbohydrate; 45 g protein; 5 g fiber; 766 mg sodium; 875 mg potassium. Nutrition bonus: Vitamin C (72% daily value), Calcium & Potassium (25% dv), Iron (22% dv), Vitamin A (21% dv).
Kitchen 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.
By Jessie Price
EatingWell food editor Jessie Price's professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
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