Recipe courtesy of Juan-Carlos Cruz
Cheese Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 346 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 7 grams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons canola oil
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
2 cloves garlic, crushed
3/4 pound thinly sliced smoked turkey, shredded
1 tablespoon seasoning salt
2 teaspoons Worcestershire sauce
2 ounces light processed American brick cheese, chopped into small cubes (recommended: Velveeta Light)
2 (6-inch) Italian sandwich rolls
4 slices light provolone
Directions
- Preheat the broiler.
- Heat a medium heavy nonstick pan with the canola oil over medium heat. Add the onions and bell peppers and saute until well caramelized, about 2 minutes. Add the garlic and stir until just mixed.
- Push the onion mixture to 1 side of the pan. On the other side of the pan, place the thinly sliced smoked turkey. Stir until warm. Combine the onion mixture with the turkey. Mix in the seasoning salt and Worcestershire sauce. Add the processed cheese and stir until melted.
- Cut the sandwich rolls in half and dig out the insides of the rolls without puncturing the crust. Toss out excess bread. Divide the turkey mixture evenly among the rolls and top with the provolone cheese slices.
- Place under broiler until cheese is just melted. Serve warm.