Good Lifestyle

The famousCheesteseak sandwich From Philly is a nutritionist nightmare: mounds of gras beef and fried onions; a roll of massive hoagie and soaked with oil; and for top all off, a viscous deluge ofCheez whiz (This is true, traditional cheesteaks are made with whiz cheese). But we want you to have your steak and eaten it too, so we have suggested this version, which is based on a lean flank steak, a roller of whole wheat and a blue cheese sauce based on yogurt. It's a bit more favorable than the sandwich of the city of fraternal love, but to our tastes, it's also better. How often does it do better and reduce fat in the same sentence? Check out our healthier version below and enjoy this classic with twist.

Nutrition:400 calories, 14 g of grease (4 g saturated), 730 mg of sodium

Serves 4

You will need

2 c.Greek yogurt (We likeFAGE 2%)
2 c. Mayonnaise with olive oil (diffuses the caloric talent of Mayo-based condiments by cutting it with a Greek yogurt of 50%.)
1/4 cup crumbled blue cheese
Skirt of 16 oz or flank steak
Black salt and pepper
2 cups rocket
2 tomatoes, trenches
4 whole wheat sandwich rolls
Caramelized onions

How to do it

1. Combine yoghurt, mayonnaise and blue cheese. Put aside.
2. Heat a grill, a grilling pan or a cast iron stove until hot.
3. Season the steak with salt and pepper and cook for 3 to 4 minutes per side (for rare means) until the steak is firm but still gives a soft pressure.
4. Let stand for at least 5 minutes before deciding. Slice the steak into thin bands.
5. Divide the rocket and tomatoes among the rollers.
6. Top with steak and caramelized onions and water each sandwich with Mayo blue cheese.

Eat

Cut yourself in a steak to see if it makes, and you lose a lot of its precious juices. Instead, judge the sessity by the sensation. Touch the steak center: Rare looks like a Squishy dish sponge; The environment is firm but yielding, like a nerve football; And a well done steak is difficult still spring, like a tennis ball. Whatever the feeling, all the meat must rest for 5 to 10 minutes, so that hot juices are reabsored by meat, not your cutting board.

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