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Mushroom and Sweet Onion Cheesesteaks

Mushroom and Sweet Onion Cheesesteaks
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Total time 30 mins

4 servings (serving size: 1 sandwich)

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

Nutrition 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

How to Make It

  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.