Moderation Maven

Cheesesteak Sandwiches with Caramelized Onions (Printable PDF Version)

Makes about 6 sandwiches

• 2 large onions, sliced
• 1 tablespoon olive oil, divided
• Beef broth as needed (up to about ½ cup)
• 1 ½ pounds top round steak, raw, thinly sliced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon each of:
  • Garlic powder
  • Onion powder
  • Cumin
  • Chili powder
  • Paprika
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• Salt and pepper to taste
• 2 medium bell peppers, sliced into strips
• 5-6" whole wheat hoagie or sub rolls
• 6 ounces (slices) smoked provolone cheese

Directions

1. To make caramelized onions: In a skillet, saute sliced onions in ½ tablespoon olive oil over medium heat. Stir occasionally and add a bit of beef broth every so often and scrape the brown bits from the bottom of the pan with a wooden spoon. Let cook, stirring occasionally, for up to 30 minutes. Add pepper slices after about 10-15 minutes. While onions and peppers are cooking, mix the sliced steak with remaining ½ tablespoon oil, Worcestershire, and spices in a mixing bowl. When onions have reached desired caramelization, remove onions and peppers from the pan and set aside.
2. Increase heat to medium-high and add the sliced beef to the skillet. Saute meat until browned on both sides. Add enough broth to the skillet to help deglaze the pan (about ¼ cup), using the wooden spoon to again scrape brown bits from the bottom. Add the onions and peppers; lower heat to a simmer and cover.
3. Meanwhile, set oven to broil and lay out hoagie rolls, open faced, on a baking sheet. Broil until toasted (about 1 minute) – be careful not to burn the rolls!
4. Pile beef, onions, and peppers on top of each sandwich half. Cover each with ½ slice of provolone cheese. Return to the oven and broil for an additional minute or until cheese is browning and bubbly.
5. Fold the sandwich halves together and serve.

Nutrition Facts (1 sandwich): Calories 480, Total Fat 19g (Saturated 8g), Cholesterol 90mg, Sodium 770mg, Total Carbohydrate 40g, Dietary Fiber 6g, Protein 38g, Vitamin A 4% DV, Vitamin C 0% DV, Calcium 20% DV, Iron 20% DV