Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve cut down on the fat considerably - but not on the taste! Make this vegetarian by using vegetable broth in place of chicken stock.
Here’s one of my favorite meals — portobello philly cheese ‘steak’ sandwiches. You use mushrooms in place of fatty steak, fat free or low fat cheese to top, and put it all on a toasty whole wheat bun. SO GOOD! (268 calories.)