Philly cheesesteak sandwiches are delicious, but not at all considered “healthy”… until now! This healthier philly cheesesteak recipe delivers great taste, with less calories, fat, and sodium.
There’s a place in Pasadena that serves Philly Steak Sandwiches. I’ve never been, but Sophie and Spencer sometimes hit it after a softball game with friends. Sophie brought the remains of her sandwich home one day, begging me to make it sometime. I usually cringe at the thought of all that saturated fat (about 27 grams) sodium (about 1,500) and calories (about 1500). But I keep my mouth shut, (sorta) knowing that a kid, (and a husband) have to have a little bit of junk food every now and then.
I love Cooking Light magazine, because they have a section which reworks classic recipes at a fraction of the calories, fat and sodium. But that’s the way it is when you cook at home. It’s much easier to achieve a healthy meal when you are in control of all the ingredients.
Flank steak, sliced thin across the grain. Freeze for 15 minutes to make slicing easier.
I am not a fan of green bell peppers, nor they of me, so I substituted red. Instead of portobello mushrooms, I substituted regular mushrooms. 
A 12 ounce portion of flank steak, with the veggies, cheese sauce and hoagie roll, make it a hearty lunch or dinner option. Because the provolone and parmesan cheeses are fairly strong in flavor, just a little goes a long way.
Serve the sandwiches with homemade crispy potato wedges or chips.
I hope you will enjoy the healthier taste of these Philly cheesesteak sandwiches!
If you really want to make it even healthier, you can substitute a low carb roll!
Healthier Philly Cheesesteak Sandwiches
Ingredients
- 12 ounces flank steak trimmed of excess fat, sliced across grain into thin strips. Sprinkle beef with salt.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced mushrooms
- medium onion sliced thin
- 1 medium red or green bell pepper sliced thin
- 2 teaspoons olive oil ( I always eyeball)
- 2 teaspoons minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon low-sodium sauce
- 2 teaspoons flour
- 1/2 cup 1% milk (I used 2%)
- 1 ounce provolone cheese torn into small pieces
- 2 tablespoons grated Parmigiano-Reggiano
- 1/4 teaspoon dry mustard
- 4 hoagie rolls toasted
Instructions
- Heat a large skillet over a medium high heat. Add 1 teaspoon oil, swirl to coat. Add beef and sauté 2 minutes or until it looses its pink color. Remove beef from pan. Add remaining oil and add onion, sauté 3 minutes, then add mushrooms, bell pepper and garlic; sauté 6 minutes. Return beef to pan, stirring for 1 minute. Remove from heat. Stir in Worcestershire and soy sauces.
- Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat and cook 1 minute or until slightly thickened.
- Remove from heat. Add in cheeses and mustard, stirring until smooth. Keep warm. It will thicken as it cools.
- Hollow out top and bottom halves of rolls. Divide beef mixture evenly. Drizzle sauce over beef and replace top halves.
Nutrition
Lucy says
That looks great! I’m about to do a Philly Cheese Steak Sandwich Mini-tour of Philly, but it’s good to know I can transport a healthy recipe for it home to London now too!
Thanks,
Lucy
FoodGoblin
Cynthia says
Lucy, I’m sure that the Philly Cheese Steaks are going to be FAB in Philly…but if you are looking for a lighter version….
Chip says
This was tasty but is in NO WAY a cheesesteak. Worcestershire and soy sauce should NEVER be added to the meat of a cheese steak. This is just a delicious steak melt sandwich. I can handle the pepper and mushrooms being added cause veggies are party of a healthy diet, but traditionally they are not added to a cheese steak (and neither is Parmesan, garlic, or mustard). And finally, I don’t know what makes this healthy? All of the cheese, red meat, and bread is high in carbs and fat.
I am not trying to say that this wasn’t good, just that it is not a healthy cheese steak (btw, no need to add the “Philly”)
Cynthia says
Hi Chip! you are so correct. This was published 9 years ago and certainly my views and (hopefully other’s views) on what constitutes a healthy diet have changed.
I got the original recipe from Cooking Light magazine. I since eschew most gluten (most of the time). A healthier version would be FULL fat cheese and milk and an omission of the bun. I’ll amend as I’m now pro high fat
(focusing on low-carb, low sugar for most, but not all of my recipes) I do say if you want a healthier version to put it between a low-carb or keto friendly roll. Thank you for bringing this very old recipe to my attention.
I’ll give it a re-vamp and incorporate verbiage which is more consistent with the current research.
Dana says
Loved this recipe, I’m already craving it again! Costco had pre-sliced beef that worked perfectly.
Cynthia says
I love that thinly sliced beef from Costco!
Shameka walker says
What is low sodium sauce, is low sodium soy sauce
Cynthia says
oops! Yes, low sodium soy sauce.