Philly Cheesesteak

This recipe was taken from Cooking Light (March 2012, page 134)

Philly Cheesesteak

1 (12 oz.) flank steak, trimmed
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 (5-inch) portobello mushroom caps
2 tsp extra-virgin olive oil, divided
1 cup thinly sliced onion
1 1/2 cups thinly sliced green bell pepper (I was out of pepper so...  didn't use it)
2 tsp minced garlic
1/2 tsp Worcestershire sauce
1/2 tsp lower-sodium soy sauce
2 tsp all-purpose flour
1/2 cup 1% low-fat milk

1 oz. provolone cheese, torn into small pieces
2 TBSP grated Parmigiano-Reggiano cheese
1/4 tsp dry mustard
4 (3 oz.) hoagie rolls, toasted

1. Place beef in freezer for 15 minutes.  Cut beef across the grain into thin slices.  Sprinkle beef with salt and pepper.  Remove brown gills from the undersides of mushroom caps using a spoon, discard gills.  Remove stem; discard.  Thinly slice mushroom caps; cut slices in half crosswise.
2. Heat a large nonstick skillet over medium-high heat.  Add 1 tsp oil to the pan; swirl to coat.  Add beef to pan; saute 2 minutes or until beef loses it's pink color, stirring constantly.  Remove beef from pan.  Add remaining 1 tsp oil to pan.  Add onion; saute 3 minutes.  Add mushrooms, bell pepper and garlic, saute 6 minutes.  Return beef to pan, saute 1 minute or until thoroughly heated and vegetables are tender.  Remove from heat.  Stir in Worcestershire and soy sauce; keep warm.
3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended.  Bring to a simmer over medium heat; cook 1 minute or until slightly thickened.  Remove from heat.  Add cheeses and mustard, stirring until smooth.  Keep warm (mixture will thicken as it cools)>
4. Hollow out top and bottom halves of bread, leaving 1/2-inch-thick shell; reserve torn bread for another use.  Maybe homemade croutons).  Divide the beef mixture evenly among bottom halves of hoagies.  Drizzle sauce evenly over beef mixture; replace top halves.

Serves 4
calories-397, fat-12.4, protein-30.8, carbs-44.1, fiber-3.7

Chris and I liked this.  I should have used the French rolls instead.  I used the wheat sub rolls from Meijer deli and they were too sweet tasting.  The kids liked this too!  The cheese sauce was really good.  I could actually see myself revamping this recipe to a vegetarian one using extra portabello mushrooms in place of meat.  It would be really good!!