Trim-It-Down Tuesday: Steak and Cheese Sandwich with Mushrooms

Today's recipe IS low cal, I swear! But it doesn't taste like it at all. It's very good, filling, and easy to make. Great for a weekend lunch or a casual dinner.

Steak and Cheese Sandwich with Mushrooms

Yield: 4 servings (serving size: 1 sandwich)

Ingredients
1 teaspoon olive oil
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
4 (2 1/2-ounce) hoagie rolls with sesame seeds

Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.

Nutritional Information
Calories: 384 (23% from fat)
Fat: 9.8g (sat 4.1g,mono 2.9g,poly 0.4g)
Protein: 32.9g
Carbohydrate: 44.9g
Fiber: 4.1g
Cholesterol: 43mg
Iron: 4.7mg
Sodium: 580mg
Calcium: 231mg

David Bonom, Cooking Light, MARCH 2008