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Randy Mayor Photo by: Randy Mayor

Open-Faced Saucy Philly Cheesesteak Sandwich

Use your favorite bread for this sandwich. The deli roast beef tastes terrific but bumps the sodium content up. Feel free to use a lower-sodium version.

Cooking Light APRIL 2000

  • Yield: 4 servings

Ingredients

  • Cheese Sauce
  • 1 teaspoon olive oil
  • 1 1/2 cups red bell pepper strips
  • 1 1/2 cups yellow bell pepper strips
  • 1 1/2 cups vertically sliced onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 4 (2-ounce) slices bread, toasted
  • 3/4 pound thinly sliced deli roast beef
  • 2 tablespoons chopped fresh parsley

Preparation

Prepare Cheese Sauce; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté 8 minutes or until tender. Stir in vinegar, sugar, oregano, and garlic powder.

Preheat broiler.

Place the toast slices on a baking sheet. Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture. Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 30%
  • Fat: 14.7g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.5g
  • Carbohydrate: 49.2g
  • Fiber: 3.9g
  • Cholesterol: 41mg
  • Iron: 4mg
  • Sodium: 1307mg
  • Calcium: 388mg
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