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.
4 Tbsp (60 mL) 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-in. (15 cm) whole-wheat baguettes
4 tsp (20 mL) grainy or Dijon mustard
12 oz (375 g) beef tenderloin, cooked and thinly sliced
8 slices tomato
8 thin slices sharp cheddar, if desired
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.
Serves four.
Best Health Magazine, March/April 2009
