Forget the frozen box of Steak-umms. Make this low-cal Philly cheesesteak with grass-fed beef for vitamin C and iron
LEAN PHILLY CHEESESTEAK
1 tbsp olive oil
1 red or yellow onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
½ tsp seasoning salt, such as garlic or steak seasoning salt
Olive-oil cooking spray
½ lb grass-fed flank steak, thinly sliced
2 cups baby kale
4 100% whole-wheat or gluten-free hot dog buns, toasted
4 slices part-skim mozzarella cheese
- Heat the olive oil in a large skillet on medium heat. Add onions, peppers, and seasoning salt and cook for 3 to 4 minutes, or until veggies start to soften. Transfer to a plate.
- Coat the skillet with a light layer of cooking spray, then turn the heat up to high. Add steak and cook for 4 to 5 minutes, stirring often until the edges start to brown but the slices are still pink in the center.
- Add kale and cover until wilted, about 2 to 3 minutes.
- Place buns on a baking tray. Divide steak and veggies among the buns. Top each with a slice of cheese. Place under the broiler for 2 minutes to melt the cheese. Serve immediately.
NUTRITION PER SERVING
|375 CALORIES||31g PROTEIN||30g CARBS||15g FAT|
CHEW ON THIS
Grass-fed beef—a great source of iron— has more omega-3s, plus a meatier, richer flavor due to the cows grazing on grass instead of corn.