Low Sodium Classic Philly Cheesesteak
Savor the flavors of an iconic sandwich with a healthier twist in this Low Sodium Classic Philly Cheesesteak recipe, perfect for those watching their salt intake without sacrificing taste. This recipe recreates the rich, satisfying experience of the traditional Philly cheesesteak with thinly sliced ribeye steak, sautéed green bell peppers, sweet onions, earthy mushrooms, and gooey low sodium provolone cheese—all loaded onto a soft, low sodium sandwich roll. Seasoned with aromatic garlic and onion powders and freshly ground black pepper, this dish delivers bold flavor in every bite. Ready in just 35 minutes, it’s an easy weeknight dinner option that’s both heart-smart and delicious. Perfectly satisfying yet lower in sodium, it’s a must-try for cheesesteak lovers seeking a more mindful indulgence!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 medium Green bell pepper
- 1 medium White onion
- 1 cup Mushrooms
- 2 tablespoons Olive oil
- 4 slices Low sodium provolone cheese
- 4 whole Low sodium sandwich rolls
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
Place the ribeye steak in the freezer for 30 minutes to make slicing easier.
Once slightly firm, thinly slice the steak against the grain into strips.
Slice the green bell pepper into thin strips, and slice the onion into half-moons.
Clean and slice the mushrooms into even pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sauté for 5 minutes or until they begin to soften.
Add the mushrooms to the skillet and continue to sauté for an additional 3-4 minutes until all vegetables are tender.
Remove the vegetables from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and add the sliced ribeye steak.
Season the steak with black pepper, garlic powder, and onion powder.
Cook the steak for 3-4 minutes, stirring frequently, until it is just cooked through.
Lower the heat to medium and return the vegetable mixture to the skillet, mixing well with the beef.
Divide the beef and vegetable mixture into four portions in the skillet.
Top each portion with a slice of low sodium provolone cheese. Cover the skillet with a lid and cook for 1-2 minutes, or until the cheese is melted.
Slice the low sodium sandwich rolls lengthwise and lightly toast them if desired.
Place each portion of the cheesesteak mixture onto a roll.
Serve immediately and enjoy your low sodium Philly cheesesteak!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.9 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 996 mg | 77% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2829 mg | 60% | |
*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.
