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Appetizers, Healthy Eating

Philly cheesesteak lettuce cups

Philly cheesesteak lettuce cups
Ricardo DeAratanha / Los Angeles Times

Lisa Lillien considers the bowl of cocktail wieners simmered in a quick-fix barbecue sauce as if she were appraising a fine wine. First, she swirls -- to evaluate the richness. Then, she sniffs. Tasting a spoonful of the sauce, she ... Read more

Total time: 20 minutes | Serves 1
  • 3 ounces raw lean beefsteak fillet
  • Nonstick spray
  • 1/3 cup sliced mushrooms
  • 1/4 cup thinly sliced onions
  • 1 slice fat-free American cheese
  • 2 leaves romaine, butter or green leaf lettuce

Step 1Slice the fillet crosswise into thin strips about one-eighth inch thick. Set aside.

Step 2Spray a medium pan with nonstick spray and heat over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are slightly browned, about 5 minutes. Remove from heat to a small bowl and set aside.

Step 3Re-spritz the pan with nonstick spray. Cook the fillet strips over medium-high heat until browned on each side, 1 to 1 1/2 minutes on each side.

Step 4Break the cheese slice into small strips, place on top of the meat -- still in the pan -- and continue to cook until the cheese has melted slightly, less than 1 minute.

Step 5Remove from heat and mix the cheesy beef strips in with the mushrooms and onions. Serve in the lettuce "cups."

Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "We're kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who's smart? WE ARE!" Hungry Girl Tip: Freezing the beef slightly will make it easier to cut.


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