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philly beef cheese steak sandwiches

philly beef cheese steak sandwiches

INGREDIENTS:

  • 1 beef Top Sirloin Steak Boneless, 3/4 inch thick (about 1 pound)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 medium onion, thinly sliced (about 2 cups)
  • 1 medium green bell pepper, thinly sliced (about 2 cups)
  • 4 whole-grain hoagie rolls, split, toasted
  • 6 thin slices reduced-fat provolone cheese

DIRECTIONS:

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute.  Remove from skillet; keep warm.

Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with 1/2 teaspoon oil and remaining beef.

Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired.  Top beef with cheese slices.  Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix.  Place beef mixture on bottom half of rolls.  Close sandwiches.  

Test Kitchen Tips
You may freeze beef steak in a resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.

In some classic Philly Beef Cheese Steak Sandwiches, you'll find the addition of sautéed sliced mushrooms.  You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper.

The sandwiches can be topped with chopped tomatoes, if desired.  

The sautéed bell pepper may be served on top of the beef instead of mixed with the beef.

NUTRITION INFORMATION
Nutrition information per serving: 566 calories; 20 g fat (8 g saturated fat; 7 g monounsaturated fat); 93 mg cholesterol; 805 mg sodium; 54 g carbohydrate; 8.1 g fiber; 45 g protein; 11.1 mg niacin; 0.9 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 83.3 mcg selenium; 8.2 mg zinc; 133.1 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

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