Philly Cheese Steaks Photo
Philly Cheese Steaks

YIELD Makes 4 servings


2 tablespoons canola oil, divided
1 green bell pepper
1 medium onion, peeled and thinly sliced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon red pepper flakes (optional)
1 pound boneless beef rib-eye steaks, sliced 1/4 inch thick
4 slices reduced-fat American cheese


  1. Heat 1 tablespoon oil in large nonstick skillet. Add bell pepper and onion. Cook and stir over high heat 3 minutes or until tender. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes, if desired. Remove from skillet; set aside.
  2. Heat remaining tablespoon oil in skillet. Sprinkle steaks with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  3. Add steaks to skillet. Cook 2 minutes over high heat. Turn steaks; cook 1 minute or until desired degree of doneness. Cover each steak with 1 slice cheese. Heat 1 minute or until cheese melts.
  4. Divide bell pepper mixture among 4 plates. Top each serving with 1 steak.
This recipe appears in: Beef
Serving Size: 4 ounces steak with 1/2 cup bell pepper mixture
Fiber 1 g
Carbohydrate 6 g
Cholesterol 64 mg
Saturated Fat 5 g
Total Fat 16 g
Calories from Fat 50 %
Calories 294
Protein 30 g
Sodium 632 mg
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