One of the first sandwiches I ever ordered on my first trip to America - was a Philly Cheese Steak.
Now imagine fresh baked submarine bread roll , sliced down the middle lengthways, smothered with butter and stuffed with slivers of tender steak, caramelized onions and green peppers and topped with melted provolone cheese.
Sounds delicious, right? But not in the least bit Slimming Eats friendly.
So I introduce to you my Philly Cheese Steak Toast Cups. These are divine!
I left out the green peppers, as my kids detest them and well I had to stop myself from being tempted into eating more than I should. So only made enough for the whole family. But if everyone in your family will eat green peppers, then definitely add those in, and well if they hate them, perhaps add them in anyway, that way it leaves more for you for leftovers tomorrow.
Stuck for ideas of what to serve alongside these? Then check out my side dishes for inspiration.
Recipe Card
Philly Cheese Steak Toast Cups
Ingredients
- 350g (12.5oz) of thin strip loin beef, sliced
- salt and black pepper
- pinch of garlic powder
- 1 onion finely sliced
- 1 green pepper, finely sliced (optional)
- 8 slices of whole wheat bread
- 120g (4.5oz) of provolone cheese, sliced thinly
- finely chopped Italian parsley, to garnish (optional)
- low calorie spray
Instructions
- Preheat oven to 160c fan, 180c/350f
- Remove crusts from bread, so that each slice weighs 30g/1oz
- Using a rolling pin, roll over each slice of bread to flatten.
- Spray both sides of bread with spray oil
- Push down into a muffin tray to form 8 bread cups.
- Place in oven and bake for approx 20mins until lightly golden
- Spray a frying pan over a medium high heat with some spray oil.
- Add the onion and peppers and fry till softened
- Add the beef, season well with salt and black pepper and add pinch of garlic powder and fry with the onions and green pepper until lightly browned.
- When the toast cups are firm and lightly golden.
- Spoon beef mixture into the cups and top with provolone cheese
- Place back in the oven for 10 mins until cheese is melted.
- Top with fresh chopped Italian parsley (optional)
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 433Total Fat 15.5gSaturated Fat 7.7gSodium 896mgCarbohydrates 29.4gFiber 5.2gSugar 5.4gProtein 42.5g
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