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Fix a flavorful, no-guilt Philly cheese steak

By Miami Herald

Cheese, steak, onions and sweet peppers combine to make one of Philadelphia's most famous dishes, the Philly cheese steak. Just back from a trip to Philadelphia, I craved one -- but not all the calories that go with it. Here's a version that has the flavor without the guilt.

Some people serve ketchup with the sandwich, others serve marinara sauce and still others like it plain. The choice is yours.

Helpful hints

  • You can use all green or all red peppers.
  • Any quick-cooking steak can be used.
  • A half-cup of reduced-fat shredded cheddar can be used instead of cheese spread. Sprinkle it over meat and place under broiler for a minute to melt.
  • Philly Cheese Steak Sandwich

    Makes 2 servings.

         Vegetable oil spray

         1    cup thinly sliced onion

         1/2  cup sliced green bell pepper

         1/2  cup sliced red bell pepper

         Salt and freshly ground pepper

         3/4     pound round steak, thinly sliced

         1/4  cup light cheese spread (Cheese Whiz)

         2     crusty hoagie or sub rolls (4 ounces each)

         2     tablespoons marinara sauce

    HEAT a nonstick skillet over medium-high heat and spray with oil.

    SAUTÉ onion and bell peppers 10 minutes or until onions are golden. Sprinkle with salt and pepper to taste. Set aside vegetables and spray the skillet again. Sauté the steak 2 minutes, turning to cook all sides. Remove from the heat.

    SLICE the rolls in half lengthwise. Spoon the onions and peppers onto the bottom, and top with steak.

    MELT cheese spread in the microwave 10 to 15 seconds and spoon over the meat. Spoon 1 tablespoon marinara sauce over each sandwich. Close sandwiches and serve.

    Nutrition information: Per serving: 667 calories (26 percent from fat), 20 grams fat (7 grams saturated, 7.8 grams monounsaturated), 114 milligrams cholesterol, 51.4 grams protein, 68.5 grams carbohydrates, 5.2 grams fiber, 1,397 milligrams sodium.


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