low-sodium philly cheesteaks on rye
(1 rating)
The Philly Gourmet brand of steak (as opposed to Steakums brand)has a scant 20mg of sodium per slice, usually I take seven (7) slices out to make two sandwiches. I also make this on long sub rolls but those are difficult to find in low-sodium version. This is a quick and easy recipe.
(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For low-sodium philly cheesteaks on rye
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7 slicephilly gourmet steak
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4 slicerye bread
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1 cmushrooms, diced
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1 conion, diced
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1/2 cgreen pepper, diced
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4 sliceamerican cheese
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1 Tbspolive oil
How To Make low-sodium philly cheesteaks on rye
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1Dice onion, pepper and mushrooms. -
2Heat large non-stick skillet on Medium and add oil. When hot, add onions and peppers. Add mushrooms five minutes later. Cook until softened. Remove to a plate.
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3Take seven (7) slices of the meat out of the package, and crumble it into the pan, bring heat to medium high. Break up the meat slices using a spatula. While this is cooking toast four (4) slices of rye bread.
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4When the steak meat is uniformly cooked through,turn the heat down to medium and separate the meat into two sides, as shown. Take the vegetables and spread them on top of each pile of meat. Lay two slices of American cheese on top, and once it has melted, carefully scoop up and place on rye toast.
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5The cheese helps hold the meat and vegetables together. Enjoy with side of low-sodium coleslaw.
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