Philly Cheese Steak Sandwich
by Debbie Royer
serves: 4
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sandwich |
| Ingredients: |
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1 lg |
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Vidallia Onion |
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1 lg |
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green bell pepper sliced thin |
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Salt and Pepper |
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4 |
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100 cal buns or Ezekial4:9 buns |
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3/4 cup |
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low fat low sodium beef broth |
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3/4 cup |
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low fat low sodium chicken broth |
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8 oz |
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sliced lean roast beef |
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6 slices |
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2% low fat cheese |
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6 Tbsp |
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reduced sugar ketchup |
| Directions: |
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Heat large saute pan until hot spray with olive oil spray add onion and bell pepper. Season with salt and pepper. Cover and cook until vegetables are tender stirring occasionally, about 12 minutes. Heat a grill pan over high heat. When the pan is hot split the buns and place them in the pan cut side down. Allow buns to char a little about 1-2 minutes. Remove and set the buns aside. Combine beef and chicken broth and sliced roast beef in a medium saute pan using fork to seperate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Drain the beef reserving the broth. Divide the beef amoung the four bottom buns top each with 1 1/2 slices of cheese. Top the cheese with hot onion and pepper mixture and then ketchup. Place top bun and serve with warm broth for dipping.
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