Steak and Cheese Sandwiches with Mushrooms

Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Serve baked potato chips and coleslaw with these stick-to-your-ribs sandwiches for a quick and casual supper.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 384
Caloriesfromfat 23 %
Fat 9.8 g
Satfat 4.1 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 32.9 g
Carbohydrate 44.9 g
Fiber 4.1 g
Cholesterol 43 mg
Iron 4.7 mg
Sodium 580 mg
Calcium 231 mg

Ingredients

1 teaspoon olive oil
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

March 2008