Philly Cheese Steak Sandwich
Recipe from EatingWell

Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still here but we opt for slightly-less-gooey but more flavorful provolone cheese in place of Cheese Whiz. We adore spicy banana peppers as a topping, but omit them if you can do without the heat.

Philly Cheese Steak Sandwich

by 20  people

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  • 2   teaspoons 
    extra-virgin olive oil
  • 1   
    medium onion, sliced
  • 8   ounces 
    mushrooms, sliced
  • 1   
    red or green bell pepper, sliced
  • 2   tablespoons 
    minced fresh oregano, or 2 teaspoons dried
  • 1/2  teaspoon 
    freshly ground pepper
  • 1   pound 
    sirloin steak, trimmed and thinly sliced (see Kitchen Tip)
  • 1/2  teaspoon 
  • 1   tablespoon 
    all-purpose flour
  • 1/2  cup 
    sliced hot banana peppers, (optional)
  • 1/4  cup 
    reduced-sodium chicken broth
  • 3   ounces 
    thinly sliced reduced-fat provolone cheese
  • 4   
    whole-wheat buns, split and toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.

Kitchen tip: It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before slicing.
Nutrition information
Per Serving: cal. (kcal) 440, Fat, total (g) 15, chol. (mg) 74, sat. fat (g) 6, carb. (g) 31, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 45, vit. A (IU) 1020.4, vit. C (mg) 42.52, sodium (mg) 766, Potassium (mg) 875, calcium (mg) 252.42, iron (mg) 3.96, Vegetables () 1, Starch () 2, Lean Meat () 5.5, Percent Daily Values are based on a 2,000 calorie diet
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