Philly Cheesesteak Sandwich - Kitchen Chatters
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Philly Cheesesteak Sandwich

The world famous Philly cheesesteak sandwich is best served filled with hot beef, caramelized onions, and lots of gooey cheese. However, this doesn’t mean it has to be loaded with carbs and virtually no tangible nutrition. You can combat this by mixing equal parts beef and Portobello mushrooms and using diet friendly ingredients.


  • 1 (12-ounce) trimmed flank steak
  • 2 (5-inch) sliced Portobello mushroom caps
  • 1 C. thinly sliced onion
  • 1 1/2 C. thinly sliced green bell pepper
  • 1/2 C. 1% low-fat milk
  • 1 oz. Provolone cheese (about 1/4 cup), ripped into small pieces
  • 2 T. grated fresh Parmigiano-Reggiano cheese
  • 2 Tsp. extra-virgin olive oil, divided
  • 2 Tsp. minced garlic
  • 2 Tsp. all-purpose flour
  • 1/2 Tsp. lower-sodium soy sauce
  • 1/2 Tsp. Worcestershire sauce
  • 1/4 Tsp. dry mustard
  • 1/4 Tsp. freshly ground black pepper
  • 1/4 Tsp. kosher salt
  • 4 (3-ounce) hoagie rolls, toasted

Cooking Instructions

  1. Start by cutting the flank steak into thin slices and season with salt and pepper.
  2. Heat a large, non-stick sauté pan over a medium-high heat and coat with one tsp. of oil.
  3. Add the beef to the pan and cook for about 2 minutes or until it loses its pink color while stirring continuously.
  4. Remove the beef from the pan, add one more tsp. of the oil to the pan and sauté the onion until caramelized.
  5. Add in the green pepper, mushrooms, and garlic. Continue sautéing for another 6 minutes.
  6. Return the beef to this mix and sauté for another minute or until the mix is fully heated and the vegetables are tender.
  7. Remove mix from the heat and stir in soy and Worcestershire sauce, then keep this mix warm.
  8. In a small saucepan add flour and slowly mix in milk, whisk this mix until the flour is fully blended.
  9. Place over medium heat and bring to a simmer. Continue cooking for another minute until mixture thickens slightly, remove from heat.
  10. Add in both cheeses and mustard, stir until the mixture is smooth. Keep mixture warm, it gets thicker if it is allowed to cool.
  11. Split hoagie rolls in half lengthways and hollow out both halves, you should leave a 1/2 inch thick shell. Save the removed bread for use on another project.
  12. Add the beef mixture to the bottom halves of the rolls and drizzle the warm sauce over it. Place tops on rolls and serve.
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