Mushroom and Sweet Onion Cheesesteaks

Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 30 Minutes

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

Ingredients

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

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.

Note:

August 2009