Healthier Philly Cheesesteak Sandwiches
Try this Healthier Philly Cheesesteak Sandwiches recipe, or contribute your own.
Try this Healthier Philly Cheesesteak Sandwiches recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil
- salt
- worcestershire sauce
- 1/2 teaspoon worcestershire sauce
- 2 teaspoons minced garlic
- flour
- 1
- 1/2
- teaspoons
- 2
- ounce
- ounces
- 1/4
- cup
- black pepper
- 4
- sliced mushrooms
- 1/4 teaspoon dry mustard
- 1 cup sliced mushrooms
- provolone cheese
- minced garlic
- tablespoons
- teaspoon
- ingredients12 ounces flank steak trimmed of excess sliced across grain into thin strips. sprinkle beef with salt. 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup sliced mushrooms medium onion sliced thin 1 medium red or green bell pepper sliced thin 2 teaspoons olive oil ( i always eyeball) 2 teaspoons m
- 12 ounces flank steak trimmed of excess fat sliced across grain into thin strips. sprinkle beef with salt. 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup sliced mushrooms medium onion sliced thin 1 medium red or green bell pepper sliced thin 2 teaspoons olive oil ( i always eyeball) 2 teaspoons m
- 12 ounces flank steak trimmed of excess fat sliced across grain into thin strips. sprinkle beef with salt. 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup sliced mushrooms medium onion sliced thin 1 medium red or green bell pepper sliced thin 2 teaspoons olive oil ( i always eyeball) 2 teaspoons m
- 12 ounces flank steak trimmed of excess fat sliced across grain into thin strips. sprinkle beef with salt.
- 12
- flank steak
- trimmed of excess fat sliced across grain into thin strips. sprinkle beef with salt.
- medium onion sliced thin
- medium onion
- sliced thin
- 1 medium red or green bell pepper sliced thin
- medium red or green bell pepper
- sliced thin
- 2 teaspoons olive oil ( i always eyeball)
- ( i always eyeball)
- 1/2 teaspoon low-sodium sauce
- low-sodium sauce
- 2 teaspoons flour
- 1/2 cup 1% milk (i used 2%)
- 1 % milk
- (i used 2%)
- 1 ounce provolone cheese torn into small pieces
- torn into small pieces
- 2 tablespoons grated parmigiano-reggiano
- grated parmigiano-reggiano
- dry mustard
- 4 hoagie rolls toasted
- hoagie rolls
- toasted
- Carbohydrate 1343.00678832037 g
- Cholesterol 748.922999990701 mg
- Fat 932.342374951132 g
- Fiber 164.32730260569 g
- Protein 306.945693760705 g
- Saturated Fat 228.849505843048 g
- Serving Size 1 1 recipe (5560g)
- Sodium 16569.3115612486 mg
- Sugar 1178.67948571468 g
- Trans Fat 51.0547485524844 g
- Calories 14644 calories
Step-by-step
- 12 ounces flank steak trimmed of excess fat sliced across grain into thin strips. sprinkle beef with salt.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced mushrooms
- medium onion sliced thin
- 1 medium red or green bell pepper sliced thin
- 2 teaspoons olive oil ( i always eyeball)
- 2 teaspoons m
- 1/2 teaspoon low-sodium sauce
- 2 teaspoons flour
- 1 % milk
- (i used 2%)
- 1 ounce provolone cheese torn into small pieces
- 2 tablespoons grated parmigiano-reggiano
- dry mustard
- 4 hoagie rolls toasted
Using thick cuts of beef or heavy cheeses destroys the balance of a traditional Philadelphia cheesesteak. Historians trace the sandwich back to Pat and Harry Olivieri in the early thirties, who initially used cheap cuts of beef grilled on an oiled iron cart. Achieving tenderness requires slicing flank steak across the grain into thin strips. This directional cutting shortens the muscle fibers so the meat cooks quickly over high heat without toughening. Standard versions rely heavily on Cheez Whiz or provolone, melting the dairy over the griddle until viscous. Lighter adaptations swap high-fat ribeye for leaner beef while incorporating sliced onions, mushrooms, and bell peppers to add moisture and bulk without excessive grease. Searing the vegetables alongside the meat ensures proper caramelization before everything goes onto toasted hoagie rolls. Managing moisture is critical; excess liquid from mushrooms must evaporate completely in the pan to prevent soggy bread. Toasting the rolls directly on the rack creates a structural barrier against the warm filling. Monitoring the skillet temperature prevents the garlic from burning while the meat browns. Properly trimmed flank steak requires mere minutes in a hot pan to reach medium doneness, keeping the protein tender and juicy.
