Mushroom and Sweet Onion Cheesesteaks

Mushroom and Sweet Onion Cheesesteaks Recipe
Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.
4 servings (serving size: 1 sandwich)

Ingredients

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2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

Preparation

Total: 30 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.

Created date

July 2009

Nutritional Information

Calories 419
Fat 15.7 g
Satfat 6.3 g
Monofat 6.7 g
Polyfat 0.9 g
Protein 35.3 g
Carbohydrate 35.6 g
Fiber 3.4 g
Cholesterol 65 mg
Iron 3.7 mg
Sodium 660 mg
Calcium 343 mg