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Philly Cheese Steak


Less fat version

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  • 1 lb flank steak
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 (5inch) portobello mushroom caps
  • olive oil
  • 1 C thinly sliced onion
  • 2 C sliced green & red peppers
  • 2 tsp minced garlic
  • 1 tsp worcestershire sauce
  • 1 tsp soy sauce
  • 2 tsp flour
  • 1/2 C milk
  • 3 oz provolone, swiss or asiago cheese (grated)
  • 1/5 tsp dry mustard
  • 4 hoagie rolls



Step 1

1. cut beef across the grain into thin slices. Sprinkle beef w/salt & pepper. Thinly slice mushroom caps and cut in half again.
2. Heat large skillet over med-high heat. Add tsp olive oil, swirl to coat. Add beef to pan, saute 3 minutes or until beef is not pink, stirring constantly. Remove beef from pan. Add another tsp olive oil. Saute onions 3 minutes, then add mushrooms, peppers and garlic, saute 6 more minutes. Then return beef to pan until heated through. Remove from heat and stir in soy sauce and worchestershire sauce.
3. place flour in a small saucepan, gradually add milk, wisk to blend, bring to simmer over medium heat, cook 1 minute, remove from heat. Add cheese and mustard stirring until smooth.
4. Place meat on bun, drizzle sauce over meat and replace top bun.


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