Healthy Philly Cheesesteaks

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Happy birthday to you…

Happy birthday to you…

Happy birthday dear Serendipity by Saraaaaa…

Happy birthday to you!

In case you didn’t guess, it’s the 1 year birthday of my blog!  Which I think is super rad, and exciting.

And while I probably should have made a delicious cake or brownies or something, I made philly cheesesteaks instead.  (Which is equally awesome as a birthday cake if you ask me).

In fact, philly cheesesteaks are one of my top guilty pleasures.  Seriously, I could eat these all day.

But if I did, I would blow up like a balloon, so a healthified version for dinner it was!  Not sure how B is feeling about my healthy cooking methods, but then again, who can complain about a nice hot meal every night?!

And he did say that these were really good so…do you need any more reasons to make these?

Didn’t think so…

Ingredients:

1/2 lb. cube steak*

1 Tbs. olive oil

1/2 green bell pepper, sliced thinly

1/2 white onion, sliced thinly

2 cloves garlic, chopped finely

2 Tbs. beef broth

Onion powder

Garlic Powder

2 whole wheat deli rolls

1/4 c. part skim shredded Mozzarella

Salt and Pepper, to taste

*Cut the meat against the grain in thin slices and then kind of chop it roughly.

Begin by cutting the meat and sprinkle with salt and pepper.  Set aside.

Heat oil in a large pan.  Add onions and peppers, and cook for about 6 minutes until slightly softened.  Add garlic and meat.

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This is kind of how the meat will look.  Spread it out so it cooks evenly.

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When it’s mostly cooked through but still slightly pink, add beef broth, garlic powder, and onion powder according to your taste.  If you do not want to open a whole can of beef broth for 2 Tbs. you can probably leave it out.  I just liked the juiciness it gave the meat.

Let the meat absorb the liquid.  Meanwhile, lay out your deli rolls on some tinfoil.

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Spoon meat and veggies on the rolls.  The left one looks like it doesn’t have onions or peppers.  It does.  Oops!

Top with cheese.  Add a lot if you want.  I won’t judge.

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Wrap the sandwiches up.  Bake them at 375* for about 10 minutes.  This will let the flavors meld together and the sandwiches will get all gooey and yummy.

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Cut them in half.

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Try not to eat the sandwich as you eat it. (Hardest. Thing. Ever)

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Be happy that this is a no guilt philly cheesesteak with bread.  Not stuffed in a pepper or something.

(And cheese!)

Also, don’t let people get mad at you because this isn’t a real “philly”.  It’s close enough.  It’s healthy.  Leave me alone.  I’ve never had a real one.

Someday I will, but for now, this delicious version will have to do!

Alternatives:

  • Vegetarian: Substitute meat with mushrooms, or your fave beef sub such as Morningstar Farms.
  • Vegan:  Substitute meat with mushrooms, beef substitute, etc.  Use vegan rolls (egg-less) and leave out cheese or replace with soy cheese.
  • Paleo: Stuff meat in a green bell pepper and bake to replace bread. Leave out cheese.
  • Gluten Free:  Stuff meat in a green bell pepper and bake or use a gluten free roll.

Serves 2.

Thanks for celebrating Serendipity by Sara’s 1st birthday with us!

XOXO Sara

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