PHILLING CHEESESTEAK TAKE 1
A healthier version of a Philadelphia institution; you won't miss the Cheez Whiz.
(Number of Powerfoods: 3)
1 CAN (8 OUNCES) TOMATO SAUCE
½ CUP LOW-SODIUM BEEF BROTH
2 TABLESPOONS WORCESTERSHIRE SAUCE
2 DASHES HOT SAUCE
3 TABLESPOONS MESQUITE SEASONING
4 THINLY SLICED TOP ROUND STEAKS (12 OUNCES)
1 GREEN BELL PEPPER, SLICED INTO STRIPS
1 ONION, SLICED
4 WHOLE GRAIN HOAGIE ROLLS
4 SLICES REDUCED-FAT PROVOLONE CHEESE
HOT BANANA PEPPER RINGS1. Mix the tomato sauce, broth, Worcestershire, hot sauce, and 1 tablespoon of the mesquite
seasoning in a bowl. Pour into a large resealable bag and add the steaks. Marinate in the refrigerator
for 30 to 60 minutes.
2. Remove the steaks from the bag and shake the rest of the mesquite seasoning onto both sides of
each. Reserve the marinade.
3. Coat a skillet with cooking spray and place over medium heat. Add the peppers and onions and
cook, basting with a bit of the marinade, for about 5 minutes until a bit softened but not mushy.
4. Grill the steaks over medium-high heat for 3 minutes per side, basting with the marinade, until
cooked to your liking. Using tongs, move the steaks to a cutting board and slice diagonally into strips.
Boil the remaining marinade in a saucepan for 5 minutes.
5. Divide the meat, peppers, and onions among the rolls. Top with the cheese, a few spoonfuls of the
marinade, and pepper rings.
Makes 4 servings.
Per serving: 480 calories, 41 g protein, 45 g carbohydrates, 16 g fat (7 g saturated), 1,710 mg
sodium, 8 g fiber