Light Philly Cheesesteak

By lianbl88

Meaty, gooey, and delightfully messy, Cooking Light lightened version of Philly Cheesesteak is the type of sandwich you'll crave all year.

Ingredients

• 1 (12-ounce) flank steak, trimmed
• kosher salt
• freshly ground black pepper
• 2 (5-inch) portobello mushroom caps
• 2 teaspoons extra-virgin olive oil, divided
• 1 cup thinly sliced onion
• 1 1/2 cups thinly sliced green bell pepper
• 2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lower-sodium soy sauce
• 4 slices provolone cheese
• lowfat/nonfat mayo
• 4 (3-ounce) hoagie rolls

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place beef in freezer for 15 minutes. Cut beef across the grain into very thin slices. Sprinkle beef with salt and pepper to taste. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce.

3. Preheat broiler

4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread a light coat of mayo on the bread. Divide the beef mixture evenly among bottom halves of hoagies. Lay a slice of provolone over the meat and broil top & bottom for 1 minute or until cheese melts & bread toasts slightly