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Steak and Cheese Sandwiches with Mushrooms

Steak and Cheese Sandwiches with Mushrooms
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Yield

4 servings (serving size: 1 sandwich)

Serve baked potato chips and coleslaw with these stick-to-your-ribs sandwiches for a quick and casual supper.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.