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Recipe for a Low-Calorie Philly Cheeses teak Sandwich

 

Recipe for a Low-Calorie Philly Cheeses teak Sandwich




This version may be fancier, but trust us when we say you won't miss the Cheez Whiz.



A nutritionist's nightmare: mounds of greasy beef and fried onions; a massive, oil-soaked hoagie roll; and, to top it all off, a viscous deluge of Cheez Whiz (yes, traditional cheesesteaks are made with Cheese Whiz). But because we want you to have your steak and eat it, we created this version, which features a lean flank steak, a whole-wheat roll, and a yogurt-based blue cheese sauce. It's a little fancier than the sandwich from the City of Brotherly Love, but it's also better in our opinion. How often do you hear the words "better" and "lower fat" in the same sentence? Enjoy this classic with a healthier twist by checking out our healthier version below.



NUTRITION: 


400 calories, 14 g fat (4 g saturated), and 730 mg sodium



YOU WILL REQUIRE


2 tbsp plain Greek yogurt (Fage 2% is our favorite).


2 tablespoons olive-oil mayonnaise (To reduce the caloric content of mayonnaise-based condiments, use 50 percent Greek yogurt.)


1/4 cup blue cheese crumbles


16 oz flank or skirt steak


Season with salt and black pepper to taste.


2 cups arugula


2 sliced tomatoes


4 whole grain sandwich rolls


Onions caramelized







HOW TO DO IT


  1. Combine the yogurt, mayonnaise, and blue cheese in a mixing bowl. Place aside.

  2. Warm up a grill, stovetop grill pan, or cast-iron skillet.

  3. Season the steak with salt and pepper and cook for 3 to 4 minutes per side (medium-rare) until the steak is firm but still gives gently when pressed.

  4. Allow at least 5 minutes to rest before slicing. Make thin strips out of the steak.

  5. Assemble the rolls with the arugula and tomatoes.

  6. Drizzle the blue cheese mayo over each sandwich and top with the steak and caramelized onions.


EAT THIS ADVICE


When you cut into a steak to see if it's done, you lose a lot of its precious juices. Instead, go by how you feel. Touch the steak's center: A rare steak has the texture of a squishy dish sponge; a medium steak is firm but yielding, like a Nerf football; and a well-done steak is hard yet springy, like a tennis ball. Regardless of how it feels, all meat should rest for 5 to 10 minutes to allow the warm juices to be reabsorbed by the meat rather than your cutting board.