Wednesday, September 11, 2013

Mini Turkey Cheese Steak

Today let me start by remembering the tragedy that our country endured and fought through 12 years ago on this day. It was a day that changed our lives and country forever. I will never forget the moment I realized that the news story I was hearing on the radio on my ride to school was not a clip from a movie being promoted but rather our new reality. Our country was attacked. My country was attacked. But we came out more united, more feirce than ever. I'm forever proud to be an American. God Bless the U.S.A.

Me and the Philly Cheese Steak Sandwich have a love at first bite relationship. The first time I had a Philly was the first time I ate grilled peppers and onions...and I fell in love. My husband and I were with some family in Memphis, TN and late at night we finally decided to eat dinner and the only food we could find was a Philly. I didn't think I would like it because at this point I was the pickiest eater known to man and hated most vegetables, but starving, I ordered it anyway. The first bite I took was a juicy, creamy, cheesy, scrumptious mouthful of heaven. It is a single experience that helped shape the next 5 years of my food adventures. I started to venture out and find what other foods I have been missing out on. The traditional Philly uses thinly sliced ribeye which is marbled with fat and not a friend of my girlish figure (coming in at a whopping 710 cals), so for this recipe I used smoked deli turkey to cut a ton of the fat and the flavor and juiciness was not sacrificed (and it only contains about 260 cals). This is definitely me and the hubby's go-to when we're craving this sandwich fave. Hope you enjoy!

20 oz smoked deli turkey, thin sliced
1/2 large yellow onion, sliced
1 green bell pepper, diced
4 slices reduced fat provolone cheese
8 slices french loaf bread, 1/2 in slices
1 Tbsp light margarine, divided
I can't believe its not butter spray
granulated garlic
black pepper

In a sautee pan, heat 1/2 Tbsp margarine. Add onions and peppers and sautee until tender, remove from heat and set aside. Season the turkey slices with granulated garlic and pepper. Add the other 1/2 Tbsp margarine to the sautee pan and sautee the turkey in the pan until heated through. In the mean time, spray the buttery spray on 1 side of each peice of french bread. Remove turkey from pan and lay the bread on the pan, sprayed side down to let brown. Remove from pan when the sprayed side is a golden brown. To construct the sandwich place one side of bread, grilled side down on a plate, top with approx 5 ounzes of the turkey. Then pile desired amount of peppers and onions and top with cheese, finish off with top peice of grilled bread. Makes 4 sandwiches.

Enjoy! XOXO~

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