Lighter Steak and Cheese

Lighter Steak and Cheese

I originally posted this recipe back in 2008. It was actually my very first blog post, if you can believe it or not. I think my blog has come a long way since then and I thank all of you for your continued readership throughout the years! I love this little bit of space on the web that I can call mine and I really enjoy sharing my recipes and thoughts with everyone!

Chris is a big fan of this sandwich and requests it as often as he can remember. Since the Pioneer Woman's version is not the healthiest, I decided to switch up the recipe a little bit to lighten it up. I used reduced-sodium Worcestershire sauce, much less butter, and the butter that I do use is "light butter" so we can save some calories. I made this lighter version the other weekend without telling Chris, and he had no complaints about the taste whatsoever! I actually think it might even be better this way. Enjoy!


Printable Recipe

Ingredients

  • 2 large onions
  • 5 tbsp. light butter, divided
  • 2-3 lbs. cube steak
  • Lawry's seasoned salt
  • 1/2 cups reduced-sodium Worcestershire sauce
  • Hot sauce, to taste
  • Provolone cheese
  • 4 whole hoagie rolls

Slice onions and cook in 2 tbsp. butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season generously with Lawry's.

Heat 2 tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.  If all meat does not fit in the skillet in a single layer, do it in batches setting the first batch aside while the second batch cooks.

Add Worcestershire sauce, 5-6 shakes hot sauce, and 1 tbsp. butter. Add cooked onions. Stir to combine.

Assemble sandwiches by topping with meat mixture, then placing two slices of Provolone cheese on top of each sandwich. Place under broiler (on high) until cheese melts and bun begins to brown. Remove from broiler, spoon some extra juice goodness on top, followed by the top of the bun.

Source: The Savvy Kitchen

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