Cheesesteak: Recipe Makeover

By Sidney Fry, MS, RD
March 01, 2012
Photo: Randy Mayor
The sandwich that put Philly on the comfort-food map keeps its meaty, cheesy soul but loses 750 calories.
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Lighter Cheesesteak

Photo: Randy Mayor
What hot dogs are to Coney Island and wings are to Buffalo, the cheesesteak is to Philadelphia: iconic, tasty, and loaded with salt and fat. The Philly cheesesteak is a heap of chopped meat drowning in melted cheese "product" on a long bun, with more than a day's worth of saturated fat.

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

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Flank Steak vs. Rib-Eye Steak

Photo: Randy Mayor
A hearty 12-ounce portion of flank steak and meaty mushrooms sub in for the pound and a half of fatty, marbled rib-eye to save 346 calories and 13.6g of saturated fat per sandwich.

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Provolone and Parmigiano-Reggiano Cheeses vs. Processed Cheese Product

Photo: Randy Mayor
Processed cheese doesn't deliver the real flavor, and the swap saves 20 calories, 5.8g of saturated fat, and 820mg of sodium.
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Step 1

Photo: Randy Mayor
A memorable cheesesteak depends on the juicy quality of the meat. Here's how to get tender, tasty bites from a leaner cut.

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.

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Step 2

Photo: Randy Mayor
Salt boosts flavor and tenderizes. Use kosher salt and freshly ground black pepper. Season the steak after slicing to ensure maximum coverage.

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Step 3

Photo: Randy Mayor
Bring the steak to room temperature before searing. Heat the oil to a shimmer in a hot pan, and quickly sear the steak just until no longer pink. Stir constantly for an even sear.

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By Sidney Fry, MS, RD