Tag Archive: Cheesesteak


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!

KIMG0051

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.

KIMG0050

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.

I had some leftover London Broil and wanted to make something different.  I shredded it up and made quesadilla with onions, peppers, mushrooms, and cheese.  Yummy!!

sam_2851

2-3 c. shredded beef

1 large onion, roughly chopped

1/2 each green, red, yellow, and orange peppers, chopped

8 oz. sliced mushrooms

Salt and pepper

2 Tbsp. olive oil

1 Tbsp. minced garlic

1 Tbsp. butter

2 c. Mexican shredded cheese

Flour tortillas (I used fajita style)

Saute onion, peppers, and mushrooms seasoned with salt and pepper to taste in olive oil until softened.

Add garlic and butter.  Cook about 1 minute.

Add in beef and toss until heated through.

Keep warm over low heat.

Heat tortillas in oven or microwave.

Heat large saute pan over medium high heat.

Place one tortilla in pan and heat for one minute.  Flip.

Top cheese and then with meat and veggie mixture.  Sprinkle with  a little more cheese, and top with another tortilla.  Heat for about a minute, and carefully flip over to brown the second side.

Cut with pizza cutter and serve with lots of greens!

 

Easy Cheesesteak Subs (Donovan's birthday choice)

2 lb. roast beef from the deli chopped up
1/2 lb. sliced provolone cheese
1 onion, sliced
1 green pepper, sliced
8 oz. fresh mushrooms, sliced

Cook veggies in olive oil and butter. I sprinkled garlic salt on them.

SAM_0537

Cook roast beef in olive oil and butter. I sprinkled some Worcestershire sauce on it.

SAM_0538

When nearly ready to serve, place sliced cheese over meat.

SAM_0541

Put veggies in bun and then top with meat and cheese.

Molly and I (the gluten free ones) ate ours on the Udi’s Classic French Rolls.

SAM_0539

The others had theirs on media noche bread.

I cooked the veggies separate from the meat so those who like their cheesesteak “naked” could have it that way.

SAM_0540

I used roast beef (after much research) because I found a great sale on it! You could certainly use raw beef of various cuts, but I don’t know how you would ever slice it thin enough.  This would also be a yummy use for leftover roast beef!

In any event, using already cooked deli roast beef not only made it quicker to make, but also eliminated the need to add any seasonings, since it was already seasoned.

We still have no oven, so we couldn’t bake Donovan a cake. He chose a tiramisu cake from Whole Foods.

SAM_0547

Good, but not gluten free. They did have a flourless chocolate cake that I’d like to try one of these days.

@myfoodswings

Different moods, Different foods :)

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