Mushroom and Sweet Onion Cheesesteaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad. Ingredients:
2 teaspoons olive oil, divided |
12 ounces top round steak, cut into thin strips |
1 1/2 cups thinly vertically sliced vidalia or other sweet onion |
1 teaspoon bottled minced garlic |
1 (8-ounce) package presliced mushrooms |
1/4 cup madeira wine |
1/2 cup green bell pepper strips |
1/2 cup red bell pepper strips |
1 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
4 (2-ounce) ciabatta rolls |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.
2. Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.
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