My son, Donnie, loves Cheesesteak, but is eating healthier nowadays and limiting his cheese intake.  A sale at the local market on deli roast beef inspired a healthier take on Cheesesteak!

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1 1/2 lb. deli roast beef, mine was sliced a little thicker than usual.

8 oz. baby portobello mushrooms, sliced

1 sweet onion, sliced or chopped

1 yellow pepper, chopped

1/4 c. champagne vinaigrette dressing

2 Tbsp. olive oil

1 Tbsp. balsamic glaze

In a large bowl, combine mushrooms, onions, and yellow pepper.

Add roast beef, cut into thin strips.

Combine dressing, oil and balsamic glaze.

Toss with steak and veggies.

Spread out on a foil lined sheet pan, with the meat piled up in the center, surrounded by a single layer of the veggies.

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Bake at 400F until veggies are tender, about 15-20 minutes.

You could at this point, top it with cheese for sandwiches, or have a sandwich without cheese.  The really healthy way is to eat this atop brown rice or other healthy grain.  It also works well atop a salad.

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