Philly Cheesesteak Recipe

Name: Philly Cheesesteak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonfat cooking spray; 1 large Vidalia onion, sliced thin; 1 large green bell pepper, seeded and sliced thin; Salt and freshly ground black pepper; 4 sprouted-grain hamburger buns, such as Ezekiel 4:9, or 4 whole-wheat buns; 3/4 cup low-fat, low-sodium beef broth; 3/4 cup low-fat, low-sodium chicken broth; 8 ounces sliced lean roast beef (from the deli counter); 6 slices 2% reduced-fat-milk cheese, such as Borden 2% Milk Reduced-Fat Sharp Singles; 6 tablespoons reduced-sugar ketchup, such as Heinz

Servings: persons

Nonfat cooking spray
1 large Vidalia onion, sliced thin
1 large green bell pepper, seeded and sliced thin
Salt and freshly ground black pepper
4 sprouted-grain hamburger buns, such as Ezekiel 4:9, or 4 whole-wheat buns
3/4 cup low-fat, low-sodium beef broth
3/4 cup low-fat, low-sodium chicken broth
8 ounces sliced lean roast beef (from the deli counter)
6 slices 2% reduced-fat-milk cheese, such as Borden 2% Milk Reduced-Fat Sharp Singles
6 tablespoons reduced-sugar ketchup, such as Heinz

1
Heat a large nonstick saute pan over medium-high heat.
2
When the pan is hot, spray it well with cooking spray and add the onion and pepper.
3
Season with salt and pepper to taste, cover the pan, and cook, stirring occasionally, until the vegetables have softened, about 12 minutes.
4
Meanwhile, heat a grill pan over high heat.
5
When the pan is hot, split the buns in half and place them on the pan, cut side down.
6
Allow the buns to char a little, about 1 to 2 minutes.
7
Remove the buns from the grill pan and set them aside.
8
Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices.
9
Heat the beef gently over medium heat until the broth is hot but not boiling.
10
Drain the beef, reserving the broth.
11
Divide the beef among the bottom halves of the toasted buns.
12
Top each sandwich with 1 1/2 slices of the cheese.
13
Top the cheese with the hot onion-pepper mixture, and then the ketchup.
14
Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.
15
Fat: 50g (before), 7.6g (after)
16
Calories: 902 (before), 344 (after)
17
Protein: 27g
18
Carbohydrates: 44g
19
Cholesterol: 40mg
20
Fiber: 7g
21
Sodium: 1,487mg

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonfat cooking spray, 1 large Vidalia onion, sliced thin, 1 large green bell pepper, seeded and sliced thin, Salt and freshly ground black pepper, and more.

Yes, Philly Cheesesteak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Philly Cheesesteak

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