Lightened Philly Cheese Steak and Peppers

  • 1 Top Sirloin Steak (or other lean steak), edge fat trimmed
  • 4 TBSP Olive Oil
  • 3 TBSP Steak Seasoning
  • 1 TBSP Dijon Mustard
  • 2 TBSP Worcestershire Sauce
  • Heavy Dash of Tabasco
  • 1 Large Onion (I used white because that's what I had on hand--I would recommend a yellow onion), thinly sliced
  • 2 Large Red Bell Peppers, thinly sliced
  • 1 Large Green Pepper, thinly sliced
  • 2 tsp Garlic, minced
  • 1 TBSP Flour
  • 1 1/2 C Reduced Sodium Beef Broth
  • Salt and Pepper to Taste
  • 3-4 Slices Reduced Fat Provolone Cheese Slices (made with 2% milk)
Coat the steak with 2 tablespoons olive oil; season with the steak seasoning and set aside. Preheat the grill to about 400 degrees.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions; season with salt and pepper and cook 5-7 minutes, stirring occasionally. Add the peppers, garlic, hot sauce, Dijon and Worcestershire sauce and continue to cook until the veggies are soft and the onions are golden--about 5 minutes. Add the flour, stir and cook about 1 minute. Add the broth, stir well, and simmer on low until the sauce is nice and thick.

Place the prepared steak on the grill and cook about 5 minutes per side (don't be afraid to cut into it to check the coloring since you'll be slicing it anyway). When finished cooking, remove from the grill allow the steak to rest 2-3 minutes before slicing. While resting, lay the slices of cheese across the top of the steak. 

Spoon some of the pepper mixture onto a plate and top with 5-6 thin slices of the steak.