Lean Philly Cheesesteak
IntroductionWe'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!
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.
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.
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