ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lean Philly Cheesesteaks

Randy Mayor
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced green bell pepper
  • 5 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon salt
  • 4 ounces light processed cheese, cubed (such as Velveeta Light)
  • 3 tablespoons less-sodium beef broth
  • 12 ounces thinly sliced, low-sodium deli roast beef, shredded
  • 4 hot dog buns, toasted

Nutrition Information

  • calories 379
  • caloriesfromfat 29 %
  • fat 12.3 g
  • satfat 4.2 g
  • monofat 4.6 g
  • polyfat 1.4 g
  • protein 31.8 g
  • carbohydrate 35.2 g
  • fiber 2.6 g
  • cholesterol 56 mg
  • iron 4.1 mg
  • sodium 942 mg
  • calcium 253 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 4 minutes or until golden brown. Reduce heat, and cook 8 minutes or until tender, stirring occasionally. Stir in sugar, oregano, vinegar, and salt. Add cheese; cook 2 minutes or until cheese melts, stirring constantly.

  2. Combine broth and beef in a microwave-safe bowl. Microwave at high 1 minute or until hot.

  3. Place 3 ounces beef mixture in each bun; top each with 1/2 cup cheese mixture. Serve immediately.