|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 349g||127%|
|Dietary Fiber 16g||57%|
|Total Sugars 34g|
|Vitamin C 28mg||138%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Trying to be healthy but craving a delicious healthy cheesesteak? Say no more! This health'd up version is made with a hollowed out french bread, pan-fried tempeh, sautéed peppers, onions, shallots, and mushrooms and slathered with reduced calorie cheese and umami-packed steak sauce.
2 tablespoons olive oil, separated
1 pinch red pepper flakes
1 tablespoonshallots, sliced
2 tablespoons chopped mushrooms
2 tablespoons Vidalia onion, roughly chopped
2 tablespoons bell peppers, assorted colors, roughly chopped
6 (1/4-inch slices) tempeh
1 teaspoon steak seasoning
1 tablespoon reduced-fat shredded provolone
1 1/2 teaspoonssteak sauce
1 (5-inch) French baguette, hollowed out
Begin by adding 1 tbsp. of olive oil into a shallow fry pan. Turn the heat to medium and once the oil heats up add the red pepper flakes and stir.
Add in the shallots and cook for a few minutes until they begin to soften then add the mushrooms, making sure not to overcrowd the pan, and cook for a few minutes until browned. Remove from the pan, leaving the oil in the pan.
Add the onion, another pinch of salt, and cook for a few minutes more. Add the chopped bell peppers and cook until the entire mix has softened up. Season with salt and pepper to taste. Remove from heat and set aside - leaving the excess oil in the pan.
Still over medium heat, add another tbsp. of olive oil and stir, scraping up the bits of peppers, onions, and shallots. Add the tempeh and season with the steak seasoning.
Pan fry for a few minutes on each side until the tempeh has crisped up and is golden.
Slice the french baguette in half and scrape out the interior bread if you're trying to be more healthy. Evenly distribute the reduced-fat provolone onto each side of the baguette and place in the broiler for a few minutes until the cheese begins to melt. Add the tempeh, the cooked onions, peppers, mushrooms and shallots and top with a smear of steak sauce. Serve immediately.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.