Skinny Cheese Steak Sammies

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 ūüôā


*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!


  • 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


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 :)

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

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

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!

Grilled Steak Sandwich with Brie, Arugula, Pears & Sweet Onion Jam


So even though I had a jolly ‘ol time hanging by myself, catching up on Grey’s and eating mushroom-inspired dinners while my hubby was in NY this week, I kind of missed the guy! I decided to make him one of our old favorites upon his return, which requires a little more prep and ingredients but is SUPER delicious and always worth the extra effort. We are big red meat eaters but don’t necessarily like the cost of a good cut of beef. Back when I was gainfully employed I usually would have made this sandwich with left over beef tenderloin, but in the interest of making it budget friendly I decided to substitute skirt steak which is awesome on the grill and still super tasty. The use of Brie speaks for itself, as I could eat an entire wheel lol but feel free to use a more generic cheese to cut costs. Here’s my recipes for both the sandwich and the sweet onion jam (which is great for other uses as well!).¬†

Steak Sandwiches 

*this makes 2 large sandwiches, you can easily adjust the recipe for more :).


  • 1-1.5 lb. Skirt Steak
  • Olive Oil
  • Salt
  • 4 Slices Bread (I used Sourdough, but whatever you prefer will work fine)
  • 5 oz. Brie, sliced
  • 1 pear, halved and thinly sliced
  • Arugula
  • 2 Tbsp. Onion Jam (See Recipe Below)


1. Start by heating your grill or grill pan. Pour a liberal amount of olive oil over the steak and sprinkle with about 1/2 tsp salt.steak

2. Place steak on grill and cook to desired temp. I prefer mine medium, which was about 5-8 mins per side.                                                                                                                  steak1steak3

3. While steak is grilling slice your cheese, pears and bread (I heated my bread for a bit on the grill when the steak was cooking on it’s second side, but this is not necessary).


4. When steak is done allow it to rest for 5-10 mins before slicing thinly against the grain, this is important with skirt steak, if you slice with the grain it will be very hard to chew. I generally cut my piece in half, then slice each half individually (see picture).


5. Now you are ready to assemble your sandwiches. First, spread each piece of bread with about 1 tbsp. of the onion jam, then layer steak, brie, pears and finally, arugula.


6. Place sandwiches back on the grill and allow to cook for about 2 mins on each side, just enough for the outside to crisp and cheese to melt. If you prefer to heat them in oven or in a pan this is fine too. These would also be amazing paninis if you have have a panini press


7. Slice your sandwiches in half and enjoy! ūüôā


Sweet Onion Jam


  • 1 medium yellow onion, very¬†thinly sliced
  • 1/4 cup red wine vinegar
  • 1/3 cup honey
  • 1 tbsp canola or vegetable oil


  1. Start by heating canola oil in pan. Once oil is hot, add onions and cook on medium heat until onions start to release some of their liquid, about 5-10 mins.onjamonjam2
  2. Add the vinegar and honey and cook until liquid begins to thicken, then reduce heat to low and allow to cook until a thick jam forms, about 10-15 mins.onjam3
  3. Allow to cool before serving.


Grilled Portabella Sandwich


So my dear ‘ol hubs is in NYC for¬†a conference for a few days, leaving me and master P to rot here in Jacksonville lol kidding. Anyway,¬†I always joke that when he is out of town I save so much money because I could literally eat one thing the entire time and be fine with it (usually it’s some kind of pasta dish that I love but he wouldn’t consider a “meal” .. like what? it’s carbs therefore it’s all you need lol). I used this opportunity to make something using one of my most loved (but one of my hubby’s most hated) ingredients – mushrooms! While my hubby and I agree on pretty much everything, mushrooms are not one of those things, but I guess if that is the only point of contention in a relationship, you’re doing okay! lol. Since I had along day (poor little P had to get his shots) and didn’t want to spend a ton of time preparing a meal for myself, I decided to recreate a sandwich from the Brickhouse Brewery back on LI. A little background info about this sandwich, it basically sustained myself and bff Tiffany during the summer of 2010 when our diets consisted of more alcohol than food haha. While I would be lying if I were to¬†say I remember¬†with absolute certainty what was on it besides portabella mushrooms and mozzarella¬†(since¬†it was usually preceded and followed by many Jack & Diets lol) I do know that¬†there¬†are a lot of fun memories surrounding this sandwich¬†lol.¬†From what I can recall it was super delicious and me and T would always split it, I miss her (and that summer) so much and wish I had¬†her here tonight to split this one with me and sing “You¬†Can¬†Call me Al”¬†ūüôā

The recipe is super simple but who wants difficulty when cooking for one? ūüôā



*Serving size is 1 sandwich, you can easily make as many as needed ūüôā



  • 1 portabella cap
  • olive oil
  • balsamic glaze
  • salt & pepper
  • roasted red peppers (jarred or homemade)
  • fresh mozzarella, sliced
  • 1 Kaiser roll



  1. Heat outdoor grill or indoor grill pan. Clean mushroom and remove stem.
  2. Brush mushroom with olive oil on both sides and sprinkle with salt and pepper.
  3. Place mushroom bottom side down on grill, wait about 5-8 mins and flip.
  4. mush

    Ignore how filthy my grill is, it’ s just starting to see some action with all of this nice weather we’ve been having. Cleaning it will be tomorrow’s naptime project!

  5. Once mushroom has been grilling top side down for about 5 mins layer your sliced cheese on top and place your bun on warming area of grill to toast it. Allow cheese to melt.mush2
  6. Once cheese has melted assemble your sandwich by placing the portabella and cheese on the bun, followed by the roasted red peppers and a drizzle of balsamic glaze. Enjoy!

mush3 mush4

*Feel free to use a more budget friendly cheese or add extra grilled veggies! There are endless options with this delicious sammie ūüôā