- Calories: 350
- Protein: 27 g
- Total Fat: 10 g
- Unsaturated Fat: 6g
- Saturated Fat: 4 g
- Cholesterol: 60 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 4 g
- Total Sugar: 12 g
- Natural Sugar: 12 g
- Added Sugar: 0 g
- Sodium: 870 mg
You’re going to flip for this lightened up Philly Cheesesteak. This healthier rendition provides the same crave-worthy cheesy-meaty-hearty-flavor, while trimming off roughly 800 calories and loads of carbs and saturated fat. Indulge and enjoy without an ounce of regret!
- Prep time
- Total Time
- 2 large whole grain sub rolls
- 6 oz flank steak, sliced into thin strips
- 2 green or yellow bell peppers, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 slices reduced-fat provolone cheese
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper pepper
- Preferred herbs, such as dried oregano, red pepper flakes, or dried Italian seasoning
Preheat the broiler. Line a baking sheet with parchment paper or aluminum foil.
Scoop out some of the insides from the roll, place the roll on the baking sheet, and lightly toast under the broiler for 1 to 2 minutes. Place the roll on a plate and set aside.
Liberally coat a skillet with oil spray and warm over medium heat. Add peppers and onion and sauté 8 to 10 minutes until soft and lightly browned. Make sure onions are nice and caramelized. Scoop vegetables onto a large plate or bowl and set aside.
Sprinkle salt and pepper on steak. Reapply oil spray to skillet and sauté steak. Cook for about 2 minutes, or until insides are no longer pink. Add cooked vegetables back to skillet and sauté together for an additional 1 to 2 minutes to bring all of the flavors together. Toss in Worcestershire sauce, preferred herbs and ground black pepper.
Place steak, peppers and onions on sub roll and top with a slice of provolone cheese. Place under broiler for 1 minute, or until cheese is melted. Enjoy!
Nutrition analysis courtesy of Genesis® R&D