Healthier Philly Cheesesteak Sandwiches

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 Cheesesteak 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.

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.

Flank steak, sliced thin across the grain. Freeze for 15 minutes to make slicing easier.

I hope you will enjoy the healthier taste of these Philly cheesesteak sandwiches!

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Healthier Philly Cheesesteak Sandwiches

Course: Main

Servings: 4

Author: Cynthia McCloud Woodman

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

1. 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.
2. 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.
3. Remove from heat. Add in cheeses and mustard, stirring until smooth. Keep warm. It will thicken as it cools.
4. Hollow out top and bottom halves of rolls. Divide beef mixture evenly. Drizzle sauce over beef and replace top halves.

Calories 397; Fat; 12.4 g (sat. 4.9) Protein 30.8; Carb 44