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!
Exactly as the title says this is a great healthier alternative for your traditional sodium and calorie filled cheesesteaks. Cooking is a big part of my life and at home we always look for the healthy recipes but not lose the flavor. This dish allows you to taste everything. The only difference I would make next time is to use pepper jack rather than provolone. My family and others love this for the Super Bowl and all asked for the recipe. Thanks again for I can enjoy a healthy philly!
This isn't a real philly cheesesteak! We use top round sliced thin and chopped. The cheese sauce is too fake......use real provolone cheese. Too many unnecessary ingredients. Somethings are better left alone....or rename.