Philly Cheese Steaks 2
- Total Time
cooking spray1 spray(s)
canola oil1 tsp
uncooked onion(s)1 large, thinly sliced
uncooked bell pepper(s)2 item(s), medium, Italian frying peppers, sliced
garlic clove(s)2 medium clove(s), finely chopped
table salt¾ tsp
uncooked lean trimmed sirloin beef¾ pound(s), boneless, thinly sliced
reduced fat provolone cheese3 oz, 4 (3/4-ounce slices)
thin whole wheat sandwich bread (roll)4 item(s), split
- Heat oil in large nonstick skillet over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Add peppers, garlic, and ¼ teaspoon of salt. Cook, covered, stirring occasionally, until onion is golden, about 10 minutes. Transfer to small bowl.
- Wipe skillet clean. Sprinkle steak with remaining ½ teaspoon salt and spray with nonstick spray, tossing to coat. Cook steak, in batches, until browned, about 2 minutes per batch, transferring meat to plate as it is browned.
- Place 1 slice of provolone on bottom of each roll. Top with about ½ cup steak and one fourth of onion mixture. Cover with tops of rolls.
- Per serving: 1 sandwich