Lean Philly Cheesesteak

By mahto

Ingredients

• 1 small onion, sliced (about 1/2 cup)*
• 1/2 cup sliced mushrooms
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cracked black pepper
• 2 ounces cooked extra lean roast beef, thinly sliced**
• 1 slice provolone (1 ounce)
• 1/2 whole wheat pita pocket (or a whole-grain roll)
• add sliced peppers

Preparation

Step 1

Place a small skillet with a lid over medium heat. Once the skillet is warm, pull it away from the heat and coat with nonstick spray. Return the pan to the heat and add the onions, mushrooms, thyme and pepper.
Cook for five minutes, until the onions turn golden brown. Add a tablespoon of water to the pan and stir well. Use a wooden spoon to scrape the browned bits off the bottom of the pan. Add the beef to the pan, and stir to combine. Top the meat and vegetables with the cheese. Cover the pan and cook until the cheese melts.
Remove from heat and fill the pita pocket with the meat, veggies, and cheese. Serve immediately.

Serving Size: Makes 1 sandwich.

Calories: 340