Lighter Cheesesteak
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
Flank Steak vs. Rib-Eye Steak
Provolone and Parmigiano-Reggiano Cheeses vs. Processed Cheese Product
Step 1
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.
