This recipe is my “skinny” take on the traditional Philly Cheese Steak Sandwich, but I won’t refer to them as “Philly” Cheese Steak Sammies for fear of ridicule from the hardcore Philly Cheese Steak enthusiasts out there, haha. I LOVE a good Philly Cheese Steak but I try to keep my intake of cheese sauce to a minimum so I came up with my own healthier version of the sandwich so that my hubby and I can enjoy it at home. If you’ve checked out any of my other recipes you’ll see that I’m a big fan of skirt steak, mostly because it’s super cheap and in my opinion underrated because when prepared right it can be a great alternative to more expensive beef cuts like sirloin. I love these sandwiches because they’re great at any time of year and since they’re not as heavy as the traditional Philly Cheese Steak Sandwich, they can even be enjoyed on super hot summer days (like we did this past week!) and with the addition of a little chipotle mayo they certainly aren’t lacking in flavor. Additionally, they can be prepared entirely on the grill or indoors on the stove top so you have different options in terms of preparation as well. I hope you enjoy these as much as we do, I promise you won’t miss the cheese sauce 🙂

SKINNY CHEESE STEAK SAMMIES (MAKES 4)

*For some reason I only took three pictures and then got too excited to eat the final product and forgot to snap a photo of that as well, lol. Will update soon!

INGREDIENTS 

• 2 lbs. Skirt Steak
• 2 green peppers, thinly sliced
• 1 medium to large onion, thinly sliced
• 8 thin slices of Provolone cheese
• 4 Hoagie or Sub Rolls
• Olive Oil
• Salt & Pepper to taste
• 3/4 cup lite mayo
•  1 Chipotle Pepper in Adobo (after removing one from the can you can freeze the rest in a small ziplock bag for later use)
• Juice of 1/2 a Lemon

INSTRUCTIONS

Step 1: Begin by placing your skirt steak in a dish with a generous amount of olive oil and salt with a bit of pepper and toss to coat. Allow it to marinate for a few minutes while you prepare the chipotle mayo and pepper and onions.

Step 2: To prepare the mayo place the mayo, lemon juice and chipotle pepper in adobo in a blender or food processor and blend until combined (I use my nutribullet). If you don’t have a blender or food processor you can chop the pepper as fine as you are able to manually and then combine all ingredients by stirring by hand.

There will be lots left over! It is super yummy on just about anything 🙂

Step 3:  To prepare the peppers and onions you can sautee them for a few minutes on the stove top with a tablespoon or so of olive oil and a dash of salt and pepper until tender. If you plan to prepare them on the grill you can combine the peppers with olive oil, salt and pepper within a foil packet and place on the grill along with your steak when you grill it. If you want preparation to be super easy you can prepare your peppers and onions ahead of time as I did by setting some of my peppers and onions aside when I prepared my Fajita Quesadillas a few days prior.

My left over peppers and onions

Step 4: Now you are ready to grill your steak. Preheat your grill and then grill your steak to your desired level of doneness. Allow the steak to rest for a few minutes before slicing against the grain (to make it easier to chew). I slice it in half, then into strips against the grain and cube it.

Step 5: Once your ingredients are prepped, slice your rolls and spread your desired amount of chipotle mayo in each then assemble your sandwiches by placing steak, peppers and onions in side of the open roll and finally topping the ingredients with two slices of provolone cheese.

Step 6: At this point you can either place your sandwiches back on the top rack of the grill for a few minutes until the cheese has melted and the bread begins to crisp or you can place them under the broiler for a minute or two just to melt the cheese. Enjoy!