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Source: George Foreman's Knock-Out-The-Fat Cookbook

Philly Cheese Steak Sandwiches
Native to Philadelphia, these sandwiches are absolutely delicious, especially when served with the vegetable sauce.
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Serves: makes 4 servings
Prep Time: 15 minutes
Cook Time: about 3 minutes
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1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup onion, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup green bell pepper, thinly sliced
1 garlic clove, minced
6 mushrooms, thinly sliced
1 cup tomato, chopped
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, thinly sliced
2 metal skewers, soaked in water for 15-30 min. if using a grill
Dash canola oil, for the grid, if using a grill
4 hero rolls, grilled
to taste salt and pepper, optional
1/2 cup reduced-fat cheddar cheese, grated

To make the Vegetable Sauce, melt the butter in a large skillet over medium-high heat. Add the oil, onion, bell peppers, and garlic, and cook for 8 minutes. Add the mushrooms and saute for 2 minutes. Reduce the heat to low, and add the tomatoes and black pepper; saute for about 5 more minutes, or until all the vegetables are soft and the tomatoes have a paste-like consistency. Prepare the grill or electric grilling machine for cooking. If using a grill, thread the beef strips on the skewers and place on an oiled grid over ashen coals for 4 to 5 minutes for medium rare to medium, turning occasionally. Cut the rolls in half, if needed, and grill by placing the cut side down on the coolest part of the grill for the last 2 minutes of grillng. Remove the steak and rolls from the grill, and season the steak with salt or pepper, if using. If using an electric grilling machine, place the meat on a hot grill for 1 to 1 1/2 minutes for medium rare. Cut the rolls in half, if needed. Place the rolls, 1 or 2 at a time, on the grill, cover, and cook for 1 minute, or until the cut sides of the rolls are lightly toasted. To assemble the sandwich, divide the steak strips and vegetables into 4 portions and place the steak on the grilled rolls, spread the vegetables over the meat, and top each with about 2 tablespoons of the grated cheese.

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George's Powerburger
Source: George Foreman's Knock-Out-The-Fat Cookbook
Read Comments

Healthier than its all-meat cousin, this hamburger boasts less fat and more flavor with the addition of plant-based ingredients, which replace some of the meat. The burger goes well with a green salad or potato salad.
View the full recipe

Chicken Burgers with Onion-Dill Sauce
Source: George Foreman's Knock-Out-The-Fat Cookbook
Read Comments

Flavorful and tender describe these reduced-fat chicken burgers. Try the Onion-Dill Sauce in place of mayonaise for less fat with great flavor.
View the full recipe


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