Philly Cheese-Steak Baguette
Onions, mushrooms and tomatoes are offered beside lean cuts of tenderloin beef and atop crispy baguette smothered in sharp cheddar cheese.
Best Health Magazine, March/April 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 tbsp extra virgin olive oil
- 1 small red onion finely sliced
- 12 shiitake or portobello mushrooms sliced in half, stems removed
- Salt and pepper to taste
- 4 6 inch whole-wheat baguettes
- 4 tsp grainy or Dijon mustard
- 12 oz beef tenderloin cooked and thinly sliced
- 8 slices tomato
- 8 thin slices sharp cheddar if desired
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a sauté pan, add olive oil and onion. Cook gently on medium-high heat until onions are translucent.
- Add mushrooms, season with salt and pepper and continue cooking till mushrooms wilt a little.
- Remove from pan and let cool.
- To assemble the sandwich, slice open baguettes, leaving one edge intact. Spread mustard on one side of each. Then lay on sliced beef, followed by the onion/mushroom combination, sliced tomatoes and cheese, if using.
- Place under a broiler (or, if you're preparing only one sandwich, use a toaster oven) until the cheese is melted. Then fold together, and enjoy.
