Skinny Philly

The Philly cheesesteak just may be America's most famous hero sandwich and this version lends us a new, different kind of hero. This recipe comes from a book (Now Eat This!) I received for graduation from a family friend who knows just how much I love (healthy) cooking.



Ingredients:

- Nonfat cooking spray
- 1 large Vidalia onion, sliced thin
- 1 large green bell pepper, seeded and sliced thin
- Salt and freshly ground black pepper
- 4 whole-wheat buns
- 3/4 cup low-fat, low-sodium beef broth
- 3/4 cup low-fat, low-sodium chicken broth
- 8 oz sliced lean roast beef (from the deli counter)
- 6 slices of your favorite cheese
- ketchup


1. Heat a large nonstick saute pan over medium-high heat. When the pan is hot, spray it well with cooking spray and add the onion and pepper. Season with salt and pepper to taste, cover the pan, and cook , stirring occasionally, until the vegetables have softened, about 12min.

2. Meanwhile, heat another pan over high heat. When the pan is hot, split the buns in half and place them on the pan, cut side down. All to char a little, about 1-2min. Remove from grill and set aside.

3. Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Remove the beef, reserving the brother.

4. Divide the beef among the bottom halves of the toasted buns. Top each sandwich with 1 1/2 slices of the cheese. Top the cheese with the hot onion-pepper mixture, and then the ketchup. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.

Before After
Fat 50g 7.6g
Calories 902 344