- Nonfat cooking spray
- 1 large Vidalia onion, sliced thin
- 1 large green bell pepper, seeded and sliced thin
- Salt and freshly ground black pepper
- 4 sprouted-grain hamburger buns, or¬†4 whole-wheat buns
- ¬ĺ cup low-fat, low-sodium beef broth
- ¬ĺ cup low-fat, low-sodium chicken broth
- 8 ounces sliced lean roast beef (from the deli counter)
- 6 slices 2% reduced-fat-milk cheese
- 6 tablespoons reduced-sugar ketchup
Is it the bun, the beef, or the processed cheese that¬†makes a Philly cheesesteak America‚Äôs most famous hero¬†sandwich? Some say all three are equally important.
- Heat a large nonstick saut√© pan over medium-high¬†heat. When the pan is hot, spray it well with cooking¬†spray and add the onion and pepper. Season with salt¬†and pepper to taste, cover the pan, and cook, stirring¬†occasionally, until the vegetables have softened, about 12¬†minutes.
- Meanwhile, heat a grill pan over high heat. When the¬†pan is hot, split the buns in half and place them on the¬†pan, cut side down. Allow the buns to char a little, about¬†1 to 2 minutes. Remove the buns from the grill pan and¬†set them aside.
- Combine the beef broth, chicken broth, and sliced¬†roast beef in a medium saut√© pan, using a fork to¬†separate the roast beef slices. Heat the beef gently over¬†medium heat until the broth is hot but not boiling. Drain¬†the beef, reserving the broth.
- ¬†Divide the beef among the bottom halves of the¬†toasted buns. Top each sandwich with 1¬Ĺ slices of the¬†cheese. Top the cheese with the hot onion-pepper¬†mixture, and then the ketchup. Close the sandwiches¬†with the bun tops, and serve them with the warm broth¬†for dipping.