Can anyone guess where Philly Cheesesteaks originated? If you guessed Philadelphia, you are correct! This street food delicacy has been around for nearly 90 years and is still iconic to the city.
Even though your taste buds my enjoy a a juicy cheesesteak, your waistline may not. Now don't get me wrong, I do love a good cheesesteak however, they calorie BOMBS and not to mention, are loaded with fat and salt.
If you are in the mood for a sizzling hot sandwich, give this recipe a try for a lower calorie, fat, and salt option when compared to a 6, 8, or 12 inch sandwich from a street cart or restaurant.
Ingredients
- 1/2lb sirloin OR 1/2lb of boneless skinless chicken breast, sliced into thin strips
- 1 medium green pepper, thinly sliced
- 1/4 yellow onion, thinly sliced
-4oz sliced mushrooms
-2Tbsp. reduced sodium Worcestershire sauce
-1Tbs. extra virgin olive oil
-Pepper to taste
-2 slices of provolone cheese
-Optional: Hoagie rolls or riced cauliflower (I used riced cauliflower to keep it low calorie)
Directions
1. Heat skillet on medium high heat. Add olive oil once hot.
2. While skillet is heating, thinly slice yellow onion and green pepper
3. Once oil is hot, add sliced green pepper and onion. Sauté for about 5 minutes then add the mushrooms. Continue sautéing vegetables for another 10 minutes until soft and tender.
4. While vegetables are cooking, slice sirloin into thin strips and heat a frying pan on medium high heat. Spray pan with non-stick cooking spray and cook sirloin, about 2-3 minutes on each side. If using chicken, cook thoroughly until internal temperature reaches 165 degrees (cook about 5 minutes on each side)
5. Add sirloin or chicken to cooked vegetables. Stir in Worcestershire sauce and add pepper to taste.
6. If using riced cauliflower (I used Birdseye original), microwave according to package. If using hoagies, butter each slice of bread and cook on skillet until desired doneness
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