Healthier Philly cheese-steaks!

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Ingredients: (yields 2 large cheese-steaks)

1 large white onion

2 sub rolls

2 large portobello mushroom caps

4 teaspoons extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon plus 2 teaspoons Worcestershire sauce

1 tablespoon plus 1 teaspoon low sodium soy sauce

Salt

Freshly ground black pepper

350g strips of beef

125g half fat mozzarella

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Method:

  • Remove the stems from each mushroom cap and use a spoon to scrape off the brown gills. Slice the caps in half and then slice each half crosswise.
  • In a large pan, heat 2 teaspoons of the oil over medium-high heat. Add the beef and cook, stirring constantly, until no longer pink, about 3 minutes. Remove the beef from the pan and set aside.

steak cooking

  • Wipe out the pan, return it to the heat, and add the remaining 2 teaspoons of olive oil. Add the vegetables and garlic and cook until tender and lightly browned, 7 to 8 minutes.

onions

  • Return the beef to the pan and stir in the Worcestershire and soy sauces. Season to taste with salt and black pepper.

steak and onions

  • Reduce the heat to medium, place slices of mozzarella on top of the beef and vegetables and allow it to melt completely. Stir the mixture so that the beef is fully coated with the melted cheese.
  • Slice your sub rolls three-quarters of the way through and hollow out their insides using a spoon to remove the bread, leaving a ½-inch shell.
  • Divide the cheese steak filling among the two hollowed-out rolls and enjoy!

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Firstly I have to point out that this dinner is so so filling. Your taking out calories and carbs by hollowing out the rolls but I really promise you won’t miss them at all. I was absolutely stuffed after eating these gorgeous cheese-steaks which is just what you want from a good dinner. It definitely stopped me from raiding the fridge for snacks later on in the night! This recipe is great for serving hungry partners or kids at the end of the day. It doesn’t appear to be that healthy but with clever ingredients and getting rid of a bit of dough it makes for an amazingly tasty lighter version of the cheese-steaks we know and love. You all know how much of a cheese fiend I am. I am always tempted to add a bit of extra cheese on top of most things however with this recipe you don’t need to. The melted mozzarella and beef mix is to die for and settles even the biggest cheese lovers needs. Not to mention it is incredibly quick and easy to prepare. Give it a try yourself and let me know what you think!

 

Happy cooking!

 

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