Rub 1 trimmed thin-cut boneless sirloin steak with 1/2 teaspoon low-sodium steak seasoning. Heat 1 teaspoon canola oil in large skillet over medium-high heat until hot, 2 minutes. Add steak and cook until browned, 2 minutes for medium rare. Transfer steak to cutting board; let stand 5 minutes. Thinly slice steak; set aside.
Heat 1 teaspoon canola oil in skillet over medium-high heat. Add 3/4 pound sliced mushrooms, 1 sliced onion, 2 teaspoons minced garlic, and 1/4 teaspoon steak seasoning; cook, stirring, until vegetables are tender, 8 minutes.
Stir in steak; top with 1/2 cup shredded low-fat Cheddar cheese. Remove skillet from heat, cover and let stand until cheese melts, 2 minutes.
Cut whole wheat baguette horizontally in half. Pull soft center from each half; discard. Spoon steak mixture on bottom half of baguette; cover with top half of baguette. Cut crosswise into fourths.
Originally Submitted
1/7/2012
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