This recipe goes heavy on the veggies (onions, bell peppers, and mushrooms), omits the famous Cheez Whiz in favor of provolone cheese, and even cuts down on carbs (and calories) by advising that you scoop out some of the bready insides from your hoagie rolls before filling them.
1 ½bell peppersseeded and thinly sliced (a mix of red, green, and yellow peppers)
1medium yellow onionthinly sliced
2large portobello mushroom caps
4teaspoonsextra-virgin olive oil
1tablespoonplus 2 teaspoons Worcestershire sauce
1tablespoonplus 1 teaspoon low sodium soy sauce
.125tspFreshly ground black pepper
4Four 1-ounce slices provolone cheese
4Four 6-inch whole wheat sub rolls
Place your top round steak in the freezer for 20 minutes. (This will make the beef so much easier to slice.)
Meanwhile, prepare your vegetables. Remove the stems from each mushroom cap and use a spoon to scrape off the brown gills on the underside. Slice the caps in half and then slice each half crosswise. Set the vegetables aside.
Remove the steaks from the freezer and slice it across the grain as thinly as you possibly can.
In a large skillet, heat 2 teaspoons of the oil over medium-high heat. When the oil is hot and shimmering, add the steak and cook, stirring constantly, until no longer pink, about 2 minutes. Remove the steak from the pan and set aside.
Wipe out the skillet, return it to the heat, and add the remaining 2 teaspoons of olive oil. Add the vegetables and garlic and cook until tender and lightly browned (but not mushy), 7 to 8 minutes.
Return the steak to the skillet and stir in the Worcestershire and soy sauces. Season with salt and black pepper.
Reduce the heat to medium, place slices of provolone on top of the steak and vegetables and allow it to melt completely. (This should only take about 2 minutes, tops!)
Slice your sub rolls three-quarters of the way through and hollow out their insides, leaving a ½-inch shell. (You won’t miss the extra bread, I promise.)
Divide the cheesesteak filling among the four hollowed-out rolls. Serve warm.
Recipe from "The Dude Diet: Clean(ish) Food for People Who Like to Eat Dirty" by Serena Wolf. Reprinted with permission from the author.