Philly Cheesesteak Sandwiches
Ok, confession time.
My husband and I have a serious addiction to “Friends”. Like, seriously, we watch it every day. EVERY DAY! We own all 10 seasons and have them on constant rotation, especially while we eat dinner as there is usually nothing better on television. We quote our favorite lines from the show constantly. We watch the re-runs on Nick at Nite and on TBS. We’re nerds, but whatevs. And given that the show was on for 10 years, I can relate almost every real-life situation to an episode of Friends. Yeah, it’s scary.
I can even relate my love for delicious and toasty sandwiches to Friends. Case in point:
This is kind of how I feel about this Philly Cheesesteak sandwich. Don’t touch my sandwich! Especially this one. It is delicious and at just under 400 calories, it is way lower in fat compared to traditional Philly Cheesesteaks. You can cut out some calories and carbs by hollowing out the top and bottom halves of the bread. And trust me, you won’t even notice the difference because the filling is so yummy!
Philly Cheesesteak Sandwiches
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 12-ounce flank steak
- salt and pepper
- 2 portobello mushroom caps (optional)
- 2 tsp. extra virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green pepper
- 2 tsp. garlic, minced
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. low-sodium soy sauce
- 2 tsp. all-purpose flour
- 1/2 cup skim milk
- 1 ounce provolone cheese, torn into small pieces
- 2 tbs. grated Parmigiano-Reggiano cheese
- 1/4 tsp. dry mustard
- 4 hoagie rolls, lightly toasted
- Cut beef across the grain into thin slices (you can place it in the fridge for 10-15 minutes before slicing to make it easier to cut). Sprinkle with salt and pepper. If using mushrooms, remove the brown gills from the underside of the mushroom caps and discard. Remove the stems and thinly slice the caps; cut slices in half crosswise.
- Heat a large nonstick skillet over medium high heat. Add 1 tsp. of the olive oil to the pan. Add the beef and saute for 2 minutes or until the beef loses its pink color, stirring constantly. Remove the beef from the pan. Add the remaining olive oil. Add the onion and saute for about 3 minutes. Add the mushrooms, bell pepper and garlic. Saute for another 5-6 minutes until the vegetables are tender. Remove from the heat, add the beef back to the pan, and stir in the Worcestershire and soy sauce. Keep warm.
- Place the flour in s small sauce pan and add in the milk, whisk until blended. Bring to a simmer over medium heat until slightly thickened. Remove from the heat. Add the cheeses and the mustard. Stir until smooth. Keep warm and the mixture will thicken as it cools.
- Hollow out the top and bottom halves of the rolls. Divide the beef mixture evenly amongst the bottom half of each roll. Drizzle the cheese sauce over the beef. Place the top half of the bread back on top and serve.
Don’t want to go through the trouble of making the cheese sauce? No problem! Just places a slice of provolone cheese on top of each sandwich and stick under the broiler until melted.
Recipe from Cooking Light