the cheesesteak

I'll keep with my focus on sandwiches and go to the cheesesteak. This is not a Philly cheesesteak, but more of the Jersey variety with a twist. The difference is the Philly tends not to chop the steak and use Cheese Whiz, instead of American or Provolone.

Here's what you need for this. Oh did I mention this sandwich fits well into my eating plan and is under 500 calories?

1. A roll, like the Colombo one I mentioned in my last post
2. About 1/4 lb of thin sliced eye round or similar steak - ask your butcher to slice it
3. A slice of low fat cheese, like Sargento Provolone. Make two of these sandwiches - one with this low fat provolone and one with the regular stuff. You will not be able to tell the difference.
4. Some of the Mezzetta's sweet cherry peppers
5. Some jalapenos
6. Some sweet onions
7. A pat of butter
8. Garlic powder, salt, and black pepper

Get a pan or griddle and get it hot - to about 375 F. Take the butter and coat the cooking surface with a thin layer and chuck the rest of the butter. This is a good way to cut fat and calories, while keeping the taste. When the onions start to get translucent, throw in the peppers and hit it with some garlic powder, salt, and black pepper. How much is "hit it"? That much.

After about 2-3 more minutes, take the veggies off the grill and throw on the steak. Take two spatulas and hold one on the middle of the steak and chip away at the steak with the other one, so that you chop it up. This will make the steak sandwich appear larger in the end. When the steak is done, throw the veggies back on the grill, and mix them with the steak. Throw the cheese on top and immediately open the roll and lay it on top of the cheese. When the cheese is melted, slide the spatula under the mix, flip over, and serve.

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