Mushroom and Sweet Onion Cheesesteaks

Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2  teaspoons  olive oil, divided
• 12  ounces  top round steak, cut into thin strips
• 1 1/2  cups  thinly vertically sliced Vidalia or other sweet onion
• 1  teaspoon  bottled minced garlic
• 1  (8-ounce) package presliced mushrooms
• 1/4  cup  Madeira wine
• 1/2  cup  green bell pepper strips
• 1/2  cup  red bell pepper strips
• 1  teaspoon  Worcestershire sauce
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  cup  (4 ounces) shredded reduced-fat cheddar cheese
• 4  (2-ounce) ciabatta rolls

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.

Nutritional Information

Calories:

419

Fat:

15.7g (sat 6.3g,mono 6.7g,poly 0.9g)

Protein:

35.3g

Carbohydrate:

35.6g

Fiber:

3.4g

Cholesterol:

65mg

Iron:

3.7mg

Sodium:

660mg

Calcium:

343mg