PHILLY CHEESE STEAK


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Why I Love This Recipe

Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings from staining shirts, Philadelphians have learned the "Philly lean," a way of bending forward to the cheese steak rather than bringing it to the mouth. Self's "Philly lean" features a trimmer cut of meat, less cheese and more peppers so it has about half the calories and a third of the fat of the original — and provides 60 percent of your daily vitamin C needs.


Ingredients You'll Need

3 medium onions, sliced very thin
2 green or red sweet bell peppers (or combination), cored, seeded and sliced very thin
1 tbsp extra-virgin olive oil
1 tsp garlic salt
1/2 tsp black pepper
2 lb extra-lean beef tenderloin (9 percent fat), sliced very thin
6 slices(1 oz each) part-skim mozzarella
6 soft Italian rolls, split


Directions

In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve


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