Philly Cheese Steak Sandwiches

POINTS per serving 9

Diabetic Exchanges: 2 ½ starch, 3 veg, 3 L Meat ½ Fat

serves: 4




 ¾ pound boneless sirloin steak

1 teaspoon Worcestershire sauce

½ teaspoon salt, divided

½ teaspoon pepper, divided

Cooking spray

2 cups thinly sliced onion (about 1 large)

2 cups green bell pepper strips (about 1 medium)

2 cups red bell pepper strips (about 1 medium)

1 garlic clove, minced

1 (8-ounce) package presliced fresh mushrooms

4 (¾ ounce) slices reduced-fat American cheese (such as Kraft 2% singles)

4 (2½ -ounce) submarine rolls



1. Cut steak diagonally across the grain into ⅛-inch-thick slices. Combine steak, Worcester­shire sauce, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl; toss well. Set aside.


2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, bell peppers, garlic, remaining ¼ tea­spoon salt, and remaining ¼ teaspoon pepper; sauté 6 minutes. Add mushrooms; sauce 6 min­utes or until vegetables are tender. Remove veg­etable mixture from skillet; set mixture aside, and keep warm.


3. Place skillet over medium-high heat until hot. Add steak mixture; sauté 4 minutes or until done. 4. Cut each cheese slice in half diagonally to form triangles. Cut rolls in half horizontally, cutting to, but not through, other side, leaving roll halves attacjed (like a hot dog bun).  Stand rolls on uncut edge; fill roll with ⅓ cup steak and 1 cup vegetable mixture.  Top each sandwich with 2 halves of  cheese


Each Serving: Cal: 439 (24% from fat); Pro 32 g; Fat 11.6 g Fiber; 5.5 g