Philly Cheesesteak

• Nonfat cooking spray
• 1 large Vidalia onion, sliced thin
• 1 large green bell pepper, seeded and sliced thin
• Salt and freshly ground black pepper
• 4 sprouted-grain hamburger buns, such as Ezekiel 4:9, or 4 whole-wheat buns
• 3/4 cup low-fat, low-sodium beef broth
• 3/4 cup low-fat, low-sodium chicken broth
• 8 ounces sliced lean roast beef (from the deli counter)
• 6 slices 2% reduced-fat-milk cheese, such as Borden 2% Milk Reduced-Fat Sharp Singles
• 6 tablespoons reduced-sugar ketchup, such as Heinz

1. Heat a large nonstick saute pan over medium-high heat.
2. When the pan is hot, spray it well with cooking spray and add the onion and pepper.
3. Season with salt and pepper to taste, cover the pan, and cook, stirring occasionally, until the vegetables have softened, about 12 minutes.
4. Meanwhile, heat a grill pan over high heat.
5. When the pan is hot, split the buns in half and place them on the pan, cut side down.
6. Allow the buns to char a little, about 1 to 2 minutes.
7. Remove the buns from the grill pan and set them aside.
8. Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices.
9. Heat the beef gently over medium heat until the broth is hot but not boiling.
10. Drain the beef, reserving the broth.
11. Divide the beef among the bottom halves of the toasted buns.
12. Top each sandwich with 1 1/2 slices of the cheese.
13. Top the cheese with the hot onion-pepper mixture, and then the ketchup.
14. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.
15. Fat: 50g (before), 7.6g (after)
16. Calories: 902 (before), 344 (after)
17. Protein: 27g
18. Carbohydrates: 44g
19. Cholesterol: 40mg
20. Fiber: 7g
21. Sodium: 1,487mg

spray, vidalia onion, green bell pepper, salt, buns, lowfat, lowfat, lean roast beef, milk, sugar

Taken from www.epicurious.com/recipes/food/views/philly-cheesesteak-374921 (may not work)