A classic Philly Cheesesteak sandwich comes from the combination of thinly sliced beef, lots of melted cheese, and a big roll to put it on. A classic for a reason, this sandwich gets a big reputation as being a satisfier of hearty appetites. Meaty, gooey, and delightfully messy, our lightened version of the Philly Cheesesteak is the type of sandwich you'll crave all year.
1 (12-ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted
How to Make It
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.
Oh! Fruit salad. What a great idea for a side with this! I fill up pretty easy a lot of the time so I can't usually even finish my sandwich! Lol. But anyway I love this idea! I pretty much follow the recipe except I saute regular brown mushrooms in butter with salt and pepper. I toast the bread that I lightly butter in the oven then top with provolone cheese and put under the broiler to melt. I add a bit more worchestershire sauce and extra onions since I have taught my daughter well and she loves onions sooooo much that she steals them while I am cooking! Lol! I am sure I made it not so much on the lighter side but it is sooooo damn yummy!
Well that's good to know! I was too lazy to make the sauce and used provolone cheese instead. I was thinking one day I might try the sauce. Everyones tastes are different so maybe I will try it sometime...
Good recipe,but sauce was not good. It was not worth the effort or calories. Second time I made this, I just put provolone over the top and melted in the toaster oven and that was perfect. Will make again.
My husband LOVED this sandwich, MY modifications; add a little dry sherry to the vegi's as they simmered down, add a little more soy sauce and Worcestershire add some provolone to the sandwich. Personally I still felt it was a bit bland so I added horseradish to the left over cheese sauce and grilled the mixture on sourdough the second time around and thought it was great. Next time I will try marinating the meat first and will continue to add horseradish for me and leave it traditional for my hubby...with a few modifications for personal preference, it's a keeper!
Don't usually write reviews. Cooking for my fam and friends is a passion. Loved this easy veggie loaded recipe. Next time I will double. Adding the gooey sauce instead of a lone slice of provolone made it delicious. Will make again!!