Aint nothin' wrong with that.
Unfortunately, your average cheese steak can do quite a number on the caloric intake. Enter the WW magazine with a quick and easy redo on this sandwich. Niiiiiiice.
I changed up the original recipe just a touch and will be presenting it a little different from how the magazine did. For starters, Brandon was with me at the grocery store and he pretty much did a herky when he saw that they had flank steak. So flank steak it was. I also reduced the amount of mushrooms and didn't use a whole wheat baguette. Because I couldn't find one. I did, however, get whole wheat sub rolls and pull the insides out of them. Which led to holes in my bread and messy hands. But a happy heart. And isn't that what matters? Yes. Yes it is.
One more thing...my recipe is just for the meat. Whatever bread you use be sure to calculate it in!
adapted from the WW Magazine (May/June 2011)
2 tsp canola oil, divided
1 lb flank steak
3/4 tsp steak seasoning, divided
1 onion, sliced
8 oz mushrooms, sliced
3 cloves of garlic, chopped
1/2 cup of reduced fat shredded cheddar cheese
Heat 1 tsp of canola oil in a large skillet over medium high heat. Rub the flank steak with 1/2 tsp of steak seasoning. Cook in the skillet, about three minutes on each side or until done. Remove from the skillet, let it rest for about five minutes. Slice against the grain, in small strips.
Add 1 tsp of canola oil to the skillet, add onions, mushrooms, garlic, and 1/4 tsp of the steak seasoning. Cook until vegetables are tender, about 8 minutes. Add sliced to the skillet, along with the cheese. Remove from heat and allow the cheese to melt.
Divide into four equal portions, serve.
Serving size 1/4 of recipe
Points plus 6
In other news, I'm heading east early, early, early in the AM to await the arrival of Sweet New Baby Cougle. Please keep my sister, her family, and the medical staff in your prayers tomorrow morning!
Until next time....