Lighter Philly Cheesesteaks

• Meat

  • 1 lb Top round steak

• Produce

  • 1 1/2 Bell peppers
  • 1 Garlic clove
  • 2 Portobello mushroom caps, large
  • 1 Yellow onion, medium

• Condiments

  • 1 1/3 tbsp Soy sauce, low sodium
  • 1 2/3 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 6-inch whole wheat sub rolls, whole wheat

• Dairy

  • 4 1-ounce slices Provolone cheese

Found on andiemitchell.com

Ingredients

• 1 pound top round steak
• 1 ½ bell peppers, seeded and thinly sliced (a mix of red, green, and yellow peppers)
• 1 medium yellow onion, thinly sliced
• 2 large portobello mushroom caps
• 4 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon plus 2 teaspoons Worcestershire sauce
• 1 tablespoon plus 1 teaspoon low sodium soy sauce
• Kosher salt
• Freshly ground black pepper
• Four 1-ounce slices provolone cheese
• Four 6-inch whole wheat sub rolls

Directions

• Place your top round steak in the freezer for 20 minutes. (This will make the beef so much easier to slice.)
• Meanwhile, prepare your vegetables. Remove the stems from each mushroom cap and use a spoon to scrape off the brown gills on the underside. Slice the caps in half and then slice each half crosswise. Set the vegetables aside.
• Remove the steaks from the freezer and slice it across the grain as thinly as you possibly can.
• In a large skillet, heat 2 teaspoons of the oil over medium-high heat. When the oil is hot and shimmering, add the steak and cook, stirring constantly, until no longer pink, about 2 minutes. Remove the steak from the pan and set aside.
• Wipe out the skillet, return it to the heat, and add the remaining 2 teaspoons of olive oil. Add the vegetables and garlic and cook until tender and lightly browned (but not mushy), 7 to 8 minutes.
• Return the steak to the skillet and stir in the Worcestershire and soy sauces. Season with salt and black pepper.
• Reduce the heat to medium, place slices of provolone on top of the steak and vegetables and allow it to melt completely. (This should only take about 2 minutes, tops!)
• Slice your sub rolls three-quarters of the way through and hollow out their insides, leaving a ½-inch shell. (You won’t miss the extra bread, I promise.)
• Divide the cheesesteak filling among the four hollowed-out rolls. Serve warm.

Nutrition