Philly steaks-grilled thin steak topped with loads of cooked vegetables and cheese are all the rage now. Naturally, they originated in Philadelphia. Try my lighter version Rose’s Low-Fat Philadelphia Cheese Steak, Grilled Chicken and Roasted Red Pepper of this classic sandwich.
1. Preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil.
2. Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onions and sauté for 8 minutes. Add the garlic, brown sugar, salt, pepper and bell pepper. Sauté for another 5 minutes. Set aside and keep warm.
3. Spray a non-stick grill or skillet with cooking oil and place over high heat. Cook the steak just until done to your preference, approximately 5 to 8 minutes. Cool for 5 minutes before cutting into thin slices. Add to the vegetable mixture.
4. Combine the mayonnaise, sour cream and horseradish. Spread thinly over both sides of the rolls. Divide filling among the 4 rolls, sprinkle with the cheese and replace the top half of the bun. Place on the prepared baking sheet and bake for 5 minutes. Slice in half before serving.
2 tsp vegetable oil
2 cups sliced onions
2 tsp crushed fresh garlic
2 tsp brown sugar
1/4 tsp salt and freshly ground black pepper
1 cup sliced red bell pepper
8 oz grilling steak
2 Tbsp low-fat mayonnaise
3 Tbsp low-fat sour cream
2 tsp horseradish
4 small wholegrain rolls (6-inch), split
3/4 cup grated provolone or Gruyere cheese
Nutritional Analysis per Serving
Protein 12 g
Fat 8.2 g
Saturated Fat 3.4 g
Cholesterol 28 mg
Sodium 129 mg
Prep Time: 15 minutes
Cook Time: 23 minutes
Make Ahead: Cook vegetables up to a day in advance and refrigerate. Heat in skillet just until warm before assembling sandwich.