Unhealthy 12-inch cheesesteaks (above) can contain upwards of 1,000 calories and 43 grams of fat.
Chew on This: Grass-fed beef – a great sorce of iron -has more omega 3s’ plus a meatier, richer flavor due to the cows grazing on grass instead of corn.
Ingredients
1 tbsp olive oil
1 red or yellow onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1/2 tsp seasoning salt, such as garlic or steak seasoning salt
Olive-oil cooking spray
1/2 lb grass-fed flank steak, thinly sliced
2 cups baby kale
4 100% whole-wheat or gluten-free hot dog buns, toasted
4 slices part-skim mozzarella cheese
Directions
Heat the olive oil in a large skillet on medium heat. Add onions, peppers, and seasoning salt and cook for 3 to 4 minutes, or until veggies start to soften. Transfer
to a plate.
Coat the skillet with a light layer of cooking spray, then turn the heat up to high. Add steak and cook for 4 to 5 minutes, stirring often until the edges start to brown but the slices are still pink in the center.
Add kale and cover until wilted, about 2 to 3 minutes.
Place buns on a baking tray. Divide steak and veggies among the buns. Top each with a slice of cheese. Place under the broiler for 2 minutes to melt the cheese. Serve immediately.
