Lean Philly Cheesesteak

Lean Philly Cheesesteak

4.2 of 5 (66)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 340.5
  • Total Fat: 12.2 g
  • Cholesterol: 75.0 mg
  • Sodium: 254.3 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 38.8 g

View full nutritional breakdown of Lean Philly Cheesesteak calories by ingredient


We've slimmed down this classic hefty sandwich--so you can enjoy it more often!

We've slimmed down this classic hefty sandwich--so you can enjoy it more often!

Number of Servings: 1


    1 small onion, sliced (about 1/2 cup)*
    1/2 cup sliced mushrooms
    1/4 teaspoon dried thyme
    1/4 teaspoon cracked black pepper
    2 ounces cooked extra lean roast beef, thinly sliced**

    1 slice provolone (1 ounce)
    1/2 whole wheat pita pocket (or a whole-grain roll)

    * Feel free to add sliced peppers to the recipe if you prefer.

    ** We took some help from the prepared food section of the supermarket and picked up some precooked roast beef. You can swap lean deli roast beef, but it will add more salt to the recipe.


This recipe is from "The Spark Solution: A Complete Two-Week Program to Fast-Track Weight Loss and Total Body Health," the new book from the experts at SparkPeople. Order your copy today!

The trick to making the lean beef and veggies taste like the real deal is the "fond," the crust that develops on the bottom of the pan. Instead of leaving those tasty bits in the pan, we scrape them up to create a mouth-watering sauce.

To make the pita more pliable, microwave it for 20 seconds.

Desktop dining: Skip the step of melting the cheese in the pan. Allow the meat and veggies to cool completely, then pack into a resealable container and top with the cheese. Pack the pita in a zip-top sandwich bag. Reheat the filling in the microwave and assemble the pita just before eating.


Place a small skillet with a lid over medium heat. Once the skillet is warm, pull it away from the heat and coat with nonstick spray. Return the pan to the heat and add the onions, mushrooms, thyme and pepper.
Cook for five minutes, until the onions turn golden brown. Add a tablespoon of water to the pan and stir well. Use a wooden spoon to scrape the browned bits off the bottom of the pan. Add the beef to the pan, and stir to combine. Top the meat and vegetables with the cheese. Cover the pan and cook until the cheese melts.
Remove from heat and fill the pita pocket with the meat, veggies, and cheese. Serve immediately.

Serving Size: Makes 1 sandwich.

Member Ratings For This Recipe

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    Very Good
    10 of 12 people found this review helpful
    Made this with a Flatout Wrap and Borden's Jalepeno Fat Free cheese...saves calories and fat and is DELICIOUS. - 4/1/13

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    Very Good
    9 of 11 people found this review helpful
    Really enjoyed this - great amount of flavor!
    Very quick and easy to make. Great for on the rush lunches.
    I made mine the night before (don't melt the cheese, reheat in microwave at work) and it was still amazing. This is on repeat for later in the week.
    - 8/14/12

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    7 of 10 people found this review helpful
    I don't see a pita in the picture, although would have been great to view it that way... I love the crusty bread that is shown though. I think I'll try it with that! I'll rate once I make it. - 4/1/13

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    Very Good
    4 of 5 people found this review helpful
    We used a wheat pita, warmed in a pan with a bit of butter, Italian seasoning and Romano cheese to bump it up. We made a quick au jus with beef broth, 1/2tsp butter and pepper. Put all broth in with meat and veggies, then drained back out for dipping. Awesome!
    - 4/7/13

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    3 of 4 people found this review helpful
    My significant other loved this! I thought it was great too and added extra veggies! - 4/11/13