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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 23%
  • Fat: 9.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.9g
  • Carbohydrate: 44.9g
  • Fiber: 4.1g
  • Cholesterol: 43mg
  • Iron: 4.7mg
  • Sodium: 580mg
  • Calcium: 231mg

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. 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. 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.

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