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Photo: Romulo Yanes; Styling: Kaitlyn Du Ross Photo by: Photo: Romulo Yanes; Styling: Kaitlyn Du Ross

Short Rib Cheesesteak Sandwiches

What Makes It Great: Pure hearty goodness: the richness of beefy short ribs napped in Dijon-spiked cheese sauce. You can find thinly cut boneless short ribs in many supermarkets, but especially in Asian markets, where this succulent meat is a popular choice for Korean barbecue and the Japanese dish sukiyaki. If you can't find presliced meat, freeze the short ribs for 30 minutes to firm them up; you'll get thinner slices.

Cooking Light JUNE 2013

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Hands-on: 18 Minutes
  • Total: 18 Minutes

Ingredients

  • 1 (12-ounce) French bread baguette
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon all-purpose flour
  • 1 teaspoon Dijon mustard
  • 3/8 teaspoon salt, divided
  • 2 ounces 50%-less-fat sharp cheddar cheese, shredded (about 1/2 cup)
  • 2 teaspoons olive oil, divided
  • 1 cup vertically sliced onion
  • 4 garlic cloves, thinly sliced
  • 1 large orange bell pepper, cut into strips
  • 12 ounces lean boneless beef short ribs, trimmed and very thinly sliced
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler to high.

2. Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

3. Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.

4. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.

5. Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 11.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 22.3g
  • Carbohydrate: 42.2g
  • Fiber: 2.2g
  • Cholesterol: 44mg
  • Iron: 3.3mg
  • Sodium: 743mg
  • Calcium: 158mg
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