Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Recipe from Cooking Light

Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.


  • 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


Total: 30 Minutes

  1. 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.
  2. 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.

August 2009

Nutritional Information

  • Calories: 419
  • Fat: 15.7g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 35.3g
  • Carbohydrate: 35.6g
  • Fiber: 3.4g
  • Cholesterol: 65mg
  • Iron: 3.7mg
  • Sodium: 660mg
  • Calcium: 343mg