Skinny Cheesesteak Sandwiches
I don’t post enough sandwich recipes on this blog and they are actually one of my favorite things to make for quick weeknight meals when I don’t feel like making a big dinner. This Skinny Cheesesteak is one of those sandwiches!
I’m not going to call this a Philly Cheesesteak because all the Philly peeps out there will cut me and send me hate mail. For real. People are very protective of their classic cheesesteak sandwiches and I’m not going to go there! This is simply a lightened up version of the classic Philly favorite!
So how is this cheesesteak lighter? First, we use lean flank steak over more fatty beefsteak. Second, we load up on more veggies. Then we swap out the traditional processed cheese sauce with a new sauce made with provolone cheese and Parmesan cheese. Oh! And one more trick is to scoop out some of the extra bread. I personally HATE biting into a sandwich that is mostly bread, yuck! I need a much bigger filling to bread ratio with my sandwiches. I always scoop out some of the bread out of sandwich rolls. It’s a great way to save a few extra calories and carbs!
This skinnified cheesesteak is delicious and at just under 400 calories, it is way lower in fat compared to traditional cheesesteaks.
Skinny Cheesesteak Sandwiches
- 1 12-ounce flank steak
- salt and pepper
- 2 portobello mushroom caps (optional)
- 2 teaspoon extra virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green pepper
- 2 teaspoon garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon low-sodium soy sauce
- 2 teaspoon all-purpose flour
- 1/2 cup skim milk
- 1 ounce provolone cheese, torn into small pieces
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoons ground 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 teaspoon 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 and set aside.
- Place the flour in a small sauce pan over medium heat and pour in the milk, whisk until blended. Bring to a simmer until slightly thickened. Remove from the heat. Add the cheeses and the ground mustard. Stir until smooth. Set aside.
- 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 LightAll images and text ©