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

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 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

Instructions

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.