If you’re craving a traditional Philly cheesesteak, it’s easy to lighten that up. This version uses skirt steak, provolone, and sauteed mushrooms, peppers, and onions for about 500 calories less than a greasy flattop-cooked version.
Okay, we’re cheating here with ground sirloin shaped into a “steak,” but once you try this recipe, you’ll never go back to basic burgers. Plus, this quick pan-gravy will be a keeper you’ll want to smother every steak with.
The trick to keeping this dish to 15 minutes is to let the steak marinate while cooking the veggies. Plus, be sure to mind your mise en place, which is just a fancy French term for having everything cut and measured before you start stir-frying to avoid burning anything.