Where’s the Beef?

• While rib-eye was in the original cheesesteak, it’s not the only option. Cooking Light recommends thinly sliced flank steak to cut down on the fat while maintaining the rich, beefy flavor. Thinly sliced round steak can also be used for making cheesesteaks. Cook it up in a heavy pan with a little oil and serve on a roll with cheese and sauteed vegetables for a melt-in-your-mouth cheesesteak.

Bubbling with Cheese

• It’s no secret that authentic Philly cheesesteak is smothered in a processed cheese food, but you can any type of cheese. While some prefer the mild flavor of American cheese, Swiss, Parmesan or cheddar and cream cheese mix add a twist to the traditional cheesesteak. Experiment with your favorite cheeses to create your signature combination to top a sizzling-hot steak in a bun.

Onions, Peppers and Mushrooms

• Sauteed vegetables, including onions, peppers and mushrooms, add robust flavor to cheesesteaks and can be substituted for a portion of the steak to cut down on fat and calories without sacrificing flavor. Saute the veggies in a heavy saucepan with a little oil until they are caramelized and top the steak with a heaping helping of them and drizzle with melted cheese to create your signature cheesesteak.

Tips

• Cutting beef thinly can be a challenge, but there is a trick to that. Place the beef in the freezer for 15 to 20 minutes to partially freeze it and then slice thinly across the grain. If you prefer not to slice beef yourself, ask the butcher to do it for you or try the shaved version in the meat counter. This beef is ready for cooking and requires little preparation. Freeze excess shaved beef in serving-size packages for a quick cheesesteaks at a moment’s notice.