Philly Cheesesteak — with lean beef, peppers and whole-grain rolls

What changes—and what stays

From with fatty ribeye, much cheese and a large white roll often 800–1,100 kcal to 510 calories

Use lean sirloin sliced paper-thin, fill half the roll with vegetables and use one thin provolone slice. Hard beef sear, caramelized onion, peppers, mushrooms, black pepper and provolone give classic griddle savoriness.

Ingredients for 6

Measure first; timing is part of how this recipe uses less fat.

• 750 glean beef sirloin
• 6whole-grain sub rolls
• 90 gprovolone, six thin slices
• 600 gonions
• 500 gbell peppers
• 400 gmushrooms
• 18 gcanola oil
• 30 gmustard
• 4 gblack pepper

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Part-freeze and slice across grain

Chill beef until firm, then cut paper-thin across visible fibers and pat the ribbons dry

Look for: The slices are translucent-thin, short-fibered and free of surface liquid

2

Step 2 · follow the visible cue

Sear in three small batches

Spread beef on a smoking griddle and leave it until edges brown and curl before turning

Look for: The slices have dark spots and the griddle holds fond rather than grey meat water

3

Step 3 · follow the visible cue

Soften vegetables separately

Cook onions slowly until gold, then sear peppers and mushrooms until their water is gone

Look for: Onions are sweet and vegetables have brown edges with a dry griddle surface

4

Step 4 · follow the visible cue

Combine top and toast once

Fold beef and vegetables, melt one thin cheese slice over each portion and fill toasted rolls

Look for: Cheese forms a thin veil over browned beef and the roll remains crisp rather than greasy

Calories at the same serving size

The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions