Healthy cheats: Steak-Yumms

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

SERVES 4

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

  1. 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.
  2. 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.
  3. Add kale and cover until wilted, about 2 to 3 minutes.
  4. 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.

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