Because my family’s diet is focused primarily on locally sourced vegetables and lean protein, I’m always looking for ways to give classic American dishes a healthy makeover. It’s been years since I had an authentic Philly Cheesesteak, but – oh- the gooey, cheesy goodness is unforgettable.
There’s a lot of debate about what a real cheesesteak is, but according to Philadelphia’s official tourism website, it’s a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Usually, the choice cheese is the Cheez Whiz, although American and Provolone are popular substitutions.
In our version, we substitute large portobello mushroom caps for rolls, delivering big flavor and plenty of cheesy “drip” with only half the calories. Replacing the roll with a portobello makes an old favorite more accessible to our health-conscious readers, cutting the sodium in half and reducing the number of carbohydrates in a serving by 60 grams.
We use provolone cheese, since processed cheese in a can — and the food coloring and chemicals used as emulsifiers and stabilizing agents that are part of the package — just don’t sound too appetizing. This recipe is fast and is easy to put together since we use a good quality deli roast beef instead of shaving our ribeye.