Category: Meat Dishes

Serves: 4

Ingredients

• 1 (12 oz) flank steak, trimmed
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 2 (5-in) portobello mushroom caps
• 2 tsp extra-virgin olive oil, divided
• 1 cup thinly sliced onion
• 1 1/2 cups thinly sliced green bell pepper
• 2 tsp minced garlic
• 1/2 tsp Worcestershire sauce
• 1/2 tsp lower-sodium soy sauce
• 2 tsp gluten-free all purpose flour
• 1/2 cup 1% low fat milk
• 1 oz reduced fat provolone cheese, torn into small pieces
• 2 Tbsp grated parmigiano-reggiano cheese
• 1/4 tsp dry mustard
• 4 (3oz) gluten-free hoagie rolls, toasted

Directions

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 the mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
2. Heat a large non-stick skillet over medium-high heat. Add 1 tsp oil to 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 of 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 sauce and soy sauce; keep warm.
3. Place flour in a small saucepan; gradually add milki, 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.
4. Hollow out top and bottom halves of bread, leaving a 1/2 inch thick shell; reserve torn bread for another use. Divide the beef mixture evenly among the bottoms halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Nutrition Facts

Calories 397, Fat 12.4g, Protein 30.8g, Carbohydrates 44.1g, Fiber 3.7g, Cholesterol 37mg, Iron 4.6mg, Sodium 637mg, Calcium 213mg