so, we've been trying to eat remotely healthy for the past few weeks. i needed a break from salad and fruit. this sandwich was pretty simple, didn't take too long and tasted pretty good. i used flank steak as opposed to sirloin steak (although, for all i know they're the same thing with different names!). i added green peppers instead of the mushrooms to the mixture. i'd suggest if you want your bread really toasted, to stick it under the broiler (or in the toaster if your using sliced bread) before you put the toppings on. then, put it under the broiler again as directed in the recipe.
i enjoyed a caloric meal for a change, but i couldn't help but cringe at the fact that i'd dumped a whole block of cream cheese in with the mixture (since i had a lot more meat to begin with). i have a lower fat recipe from weight watchers, i might have to try it out for comparision. anyway... good, filling sandwich.
philly cheese steak sandwich
all recipes
1 teaspoon butter
1/2 white onion, sliced
1/2 red onion, sliced
8 fresh mushrooms, sliced
1 clove garlic, minced
6 ounces beef sirloin, thinly sliced
3/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 French baguette, cut in half lengthwise
1/2 cup shredded Swiss cheese
Melt butter in a large skillet over medium-high heat. Sauté the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
Meanwhile, preheat your oven's broiler. Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.
Yield: 4 servings
Posted by mmharlan at June 10, 2002 01:56 PM