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Tuesday, March 4, 2014

Philly Steak Light

Philly Steak Light with a side salad
Photo by Kate Tompkins
4 10-inch baguettes or other rolls
spreadable light cream cheese
HP or other “brown” sauce

Spread cream cheese on bottom of rolls, cover with beef slices. Add brown sauce to taste. Cut rolls in half and serve. These have less fat than the Philly steak sandwiches served in most restaurants but are still delicious.

They’re even more delicious with mushrooms fried in butter on top, but I’m not going to pretend that’s healthy.

Makes 8 but you’ll probably eat 2 apiece—at least we always do!

*If you don’t want to make this, you can substitute fried minute steaks, but that will up the fat content.

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