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.
I hope you will enjoy the healthier taste of these Philly cheesesteak sandwiches!
Healthier Philly Cheesesteak Sandwiches
- 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
- 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.
Calories 397; Fat; 12.4 g (sat. 4.9) Protein 30.8; Carb 44