Philly Cheese Steak Sandwich

By Coppermouse

Tip: 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.

Ingredients

• 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 salt
• 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

Preparation

Step 1

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.