Low Sodium Classic Cheesesteak Sandwich
Indulge in the mouthwatering flavors of the Low Sodium Classic Cheesesteak Sandwich, a healthier twist on the iconic Philly favorite. This recipe stars thinly sliced ribeye steak paired with a medley of sautéed red and green bell peppers, caramelized onions, and gooey Swiss cheese. Seasoned with garlic powder, onion powder, and black pepper, the savory filling is nestled in toasted whole wheat sandwich rolls for a wholesome touch. Perfect for those looking to reduce sodium without sacrificing taste, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or casual gatherings. Garnished with fresh parsley for a burst of vibrant flavor, these cheesesteak sandwiches are sure to steal the show.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 4 slices Swiss cheese
- 4 rolls Whole wheat sandwich rolls
- 1 tablespoon Fresh parsley
Instructions
Place the ribeye steak in the freezer for 15-20 minutes to firm it up for easier slicing.
While the steak is chilling, slice the red bell pepper, green bell pepper, and yellow onion into thin strips.
Remove the steak from the freezer and slice it as thinly as possible against the grain.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing them until they're soft and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced steak and season with black pepper, garlic powder, and onion powder. Cook until browned, about 3-4 minutes.
Return the sautéed peppers and onions to the skillet and combine with the steak. Lower the heat to medium and lay the slices of Swiss cheese on top of the steak and vegetable mixture. Cover the skillet until the cheese is melted, about 2 minutes.
While the cheese is melting, toast the whole wheat sandwich rolls lightly in a toaster or oven.
Divide the cheesesteak mixture evenly among the bottom halves of the rolls, top with freshly chopped parsley, and place the top halves of the rolls on each sandwich.
Serve immediately with a side of low-sodium condiments or a fresh salad.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 398 mg | 132% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 30.7 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1343 mg | 103% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
