Low Sodium Philly Cheese Steak
Indulge in the delicious flavors of a classic Philly cheese steak with a healthier twist in this Low Sodium Philly Cheese Steak recipe! Perfectly seasoned ribeye steak, tender sautéed bell peppers, onions, and mushrooms come together under melty low-sodium provolone cheese for a mouthwatering sandwich that doesn’t compromise on taste. Using whole wheat hoagie rolls adds a wholesome touch, while the minimal sodium content ensures a heart-friendly meal that’s both satisfying and nutritious. With only 15 minutes of prep time and 20 minutes of cooking, this recipe is ideal for a quick and hearty weeknight dinner. Serve these flavorful cheese steaks fresh off the stove for a meal that's sure to impress while keeping health goals in focus!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 1 Bell pepper, thinly sliced
- 1 Onion, thinly sliced
- 1 cup Mushrooms, thinly sliced
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 6 slices Low-sodium provolone cheese
- 3 Whole wheat hoagie rolls
Instructions
Place the ribeye steak in the freezer for about 30 minutes to slightly firm up, making it easier to slice thinly.
While the steak is in the freezer, prepare the vegetables. Wash and thinly slice the bell pepper, onion, and mushrooms.
Remove the steak from the freezer and, using a sharp knife, slice it as thinly as possible across the grain for tender slices.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the sliced onion, bell pepper, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Introduce the thinly sliced beef in a single layer. Sprinkle with garlic powder and black pepper. Cook for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes or until the beef is browned and cooked through.
Return the sautéed vegetables to the skillet with the beef. Mix well to combine.
Lay the low-sodium provolone cheese slices over the beef and vegetable mixture and cover the skillet briefly to allow the cheese to melt, about 1-2 minutes.
Slice the whole wheat hoagie rolls lengthwise and lay them flat on a serving platter. Divide the beef and vegetable mixture evenly among the hoagie rolls.
Serve the low sodium Philly cheese steaks immediately, while the cheese is melted and gooey.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.7 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1405 mg | 108% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2607 mg | 55% | |
*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.
