Craving a delicious healthy cheesesteak but don't eat meat? Say no more! This vegetarian version of Philly Cheesesteak is made with a hollowed-out loaf of French bread, pan-fried tempeh, sautéed peppers, onions, shallots, and mushrooms, and is slathered with reduced calorie cheese and umami-packed steak sauce.
Ingredients
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2 tablespoons olive oil, separated
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1 pinch red pepper flakes
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1 tablespoon shallots, sliced
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2 tablespoons chopped mushrooms
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2 tablespoons Vidalia onion, roughly chopped
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2 tablespoons bell peppers, assorted colors, roughly chopped
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2 ounces tempeh, sliced into 1/4-inch pieces
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1 teaspoon steak seasoning
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1 tablespoon shredded reduced-fat provolone
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1 1/2 teaspoons steak sauce
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1 (5-inch) French baguette, hollowed out
Steps to Make It
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Begin by adding 1 tbsp. of olive oil into a shallow fry pan. Turn the heat to medium and once the oil heats up add the red pepper flakes and stir.
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Add in the shallots and cook for a few minutes until they begin to soften then add the mushrooms, making sure not to overcrowd the pan, and cook for a few minutes until browned. Remove from the pan, leaving the oil in the pan.
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Add the onion, another pinch of salt, and cook for a few minutes more. Add the chopped bell peppers and cook until the entire mix has softened up. Season with salt and pepper to taste. Remove from heat and set aside - leaving the excess oil in the pan.
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Still over medium heat, add another tbsp. of olive oil and stir, scraping up the bits of peppers, onions, and shallots. Add the tempeh and season with the steak seasoning.
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Pan fry for a few minutes on each side until the tempeh has crisped up and is golden.
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Slice the french baguette in half and scrape out the interior bread if you're trying to be more healthy. Evenly distribute the reduced-fat provolone onto each side of the baguette and place in the broiler for a few minutes until the cheese begins to melt. Add the tempeh, the cooked onions, peppers, mushrooms and shallots and top with a smear of steak sauce. Serve immediately.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Nutrition Facts (per serving) | |
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660 | Calories |
38g | Fat |
60g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings: 1 | |
Amount per serving | |
Calories | 660 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 7g | 37% |
Cholesterol 5mg | 2% |
Sodium 1245mg | 54% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 4g | 13% |
Total Sugars 8g | |
Protein 24g | |
Vitamin C 28mg | 138% |
Calcium 179mg | 14% |
Iron 6mg | 32% |
Potassium 556mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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