Lighter Philly Steaks

It’s usually pretty quiet and all right after the beginning of the year at work (in spite of all the fiscal cliff nonsense coming from Washington), which means I can get a few things done. I’m really close to a personal WW goal (not my goal weight–I’ve got a long way to go before I hit that), so I went hunting on their website for something to make for dinner. I found a recipe for lightened-up Philly Cheese Steaks.


I know–I’ve never had an actual Philly cheese steak–I’ve never even been to Philadelphia, although I think we might’ve stopped there on our way to Ireland when I went with my high school many many moons ago. But I like steak, I like cheese, and I like sandwiches. And so do Jay and the bambino. So I thought I’d give them a try.


The original recipe calls for flank steak, which I was all set to buy…Until I discovered that the cheapest one in the store was $11.11. Ah, no. I don’t mind paying for quality and all that…But $11 for a single steak that I myself have to prepare and share with two other people is a bit much. So I went with some cheaper (half the price, even!) sandwich steaks, which are WW-okay, since they were originally round steak sliced really thin. The sandwiches come in at 8 PointsPlus each, but that’s due to using regular cheese. I just can’t do low-fat or fat-free cheese…I’d rather have less of the good stuff!

Yield: 4

Lighter Philly Steaks

Lighter Philly Steaks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • Cooking spray
  • 2 tsp Worcestershire sauce
  • salt & pepper
  • 1 tsp. onion powder
  • 4 light hot dog buns
  • 1/4 C shredded sharp Cheddar cheese
  • 16-oz. eye of round steak, sliced into thin strips, about 1/8-in. wide


Preheat oven to 350°F.

Slice the meat into thin strips, and season with the salt, pepper and onion powder.

Coat a large nonstick skillet with cooking spray and heat pan over medium-high heat. When pan is hot, add steak to skillet and sauté until browned and cooked through, about 3-4 minutes. Add Worcestershire sauce and cook until liquid is absorbed.

Divide steak evenly between buns and top with cheese. Wrap in foil and place on a baking sheet. Bake until cheese melts, about 5 to 7 minutes.

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These were good. Jay really liked the sharp cheddar on them, but I think I’d’ve preferred some provolone or mozzarella. I was told I could definitely make them again, so the next time, I might make that small change! And maybe next week, I’ll hit that goal.

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6 Replies to “Lighter Philly Steaks”

  1. MMMMMMMMM! Meat and potatoes, the key to my heart. Seems like skirt steak and flank steak use to be much more affordable. I guess that’s what happens when a piece of beef becomes trendy. :) I buy the eye of round too!!

    • I can’t even find skirt steak half the time! And yeah, I remember both cuts being a lot cheaper when I was a kid b/c they’re rather tough. Oh well. Eye of round worked just fine! :D

    • I was pleasantly surprised that I gained less than half a pound over the holidays…I think being sick over Christmas kind of helped, but even still. With the New Year, it’s good to get back on track!

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