Cheesesteak: Recipe Makeover

To hit all the comforting notes, we start with flank steak, thinly sliced and modestly seasoned—this is a much leaner cut than the traditional rib-eye. The meat gets further beefing up with portobellos and savory grilled peppers and onions. And just forget the artificial cheese sauce: We create a lean white sauce with real cheese—just enough Parm-Regg and provolone to deliver full satisfaction with less sodium and saturated fat. Meaty, gooey, and delightfully messy, this is the type of sandwich you'll crave all year.

The Classic: 
• 1,151 calories per sandwich
• 27.3 grams saturated fat
• 1,480 milligrams sodium

The Makeover:
• 397 calories per sandwich
• 4.9 grams saturated fat
• 637 milligrams sodium

Partially freeze the meat to allow for thinner slicing. Slice across the grain, not with it. Use a sharp knife, and hold it at a slight diagonal.