Philly Cheesesteak Sandwich
| Number of portions: 1 | Prep time: 15 minutes | Total time: 30 minutes |
Ingredients
- 3 oz (85 g) raw lean steak
- ½ small onion, thinly sliced
- 4 medium button mushrooms, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 tsp (5 mL) canola oil
- ¼ tsp black pepper
- 1 slice provolone cheese
- 1 whole wheat hot dog bun
Directions
- Place steak in freezer for 15 minutes to firm up so it is easier to slice.
- Heat 2 tbsp water in a medium skillet over medium high heat.
- Add onion and cook until translucent, approximately 3 minutes. Add mushrooms and peppers and cook until tender, approximately 5 minutes. Remove vegetables from pan and set aside.
- Remove the meat from the freezer and slice very thinly against the grain.
- Heat oil in the same skillet over medium heat.
- Add steak slices, season with black pepper and cook over medium heat until desired doneness, about 1 minute per side.
- Turn heat off, add vegetables back to the pan and top with a slice of provolone cheese.
- Add a small splash of water and cover the skillet with a lid to melt the cheese.
- Transfer filling onto the bun.
| Nutrient | Per portion |
| Calories | 424 kcal |
| Protein | 34 g |
| Carbohydrates | 36 g |
| Fat | 17 g |
| Fibre | 6 g |
| Sodium | 530 mg |