Low-Calorie Philly Cheesesteak Sandwich Recipe
The famous cheesesteak sandwich from Philly is 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 (that's right, traditional cheesesteaks are made with Cheese Whiz). But we want you to have your steak and eat it, too, so we came up with this version, which relies on a lean flank steak, a whole-wheat roll, and a yogurt-based blue cheese sauce. It's a bit fancier than the sandwich from the City of Brotherly Love, but to our tastes, it's also better. How often does better and lower fat happen in the same sentence? See our healthier version below, and enjoy this classic with a twist.
Nutrition: 400 calories, 14 g fat (4 g saturated), 730 mg sodium
2 Tbsp plain Greek yogurt (We like Fage 2%).
2 Tbsp olive-oil mayonnaise (Diffuse the caloric heft of mayo-based condiments by cutting it with 50 percent Greek yogurt.)
1⁄4 cup crumbled blue cheese
16 oz skirt or flank steak
Salt and black pepper to taste
2 cups arugula
2 tomatoes, sliced
4 whole-wheat sandwich rolls
How to Make It
- Combine the yogurt, mayonnaise, and blue cheese. Set aside.
- Heat a grill, stovetop grill pan, or cast-iron skillet until hot.
- Season the steak with salt and pepper and cook for 3 to 4 minutes per side (for medium-rare) until the steak is firm but still gives with gentle pressure.
- Allow to rest for at least 5 minutes before slicing. Slice the steak into thin strips.
- Divide the arugula and tomatoes among the rolls.
- Top with the steak and caramelized onions and drizzle each sandwich with the blue cheese mayo.
Eat This Tip
Cut into a steak to see if it's done, and you lose much of its precious juices. Instead, judge doneness by feel. Touch the center of the steak: Rare feels like a squishy dish sponge; medium is firm but yielding, like a Nerf football; and a well-done steak is hard yet springy, like a tennis ball. Regardless of feel, all meat needs to rest for 5 to 10 minutes, so the warm juices are reabsorbed by the meat, not your cutting board.