Active time: 10 minutes Total time: 1 hour
Enjoy all the cheesy, beefy goodness of a Philly cheesesteak in a healthier way by ditching the heavy hoagie bun. These kabobs can be assembled up to a day ahead and thrown on the grill right when you’re ready to eat.
Pro tip: Soak bamboo skewers in water for 30 minutes and keep them in the freezer so you have a kabob-ready stash that won’t burn on the grill.
Philly Cheesesteak Skewers
- 1 pound (454g) lean, grass-fed sirloin steak, fat trimmed, cut into 1-inch (2.5cm) cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 slices (50g) provolone cheese
- 1 medium green or red bell pepper, cut into 1-inch (2.5cm) pieces
- 1/4 small sweet onion, cut into 1/2-inch (2.5cm) pieces
- 16 1-inch (2.5-cm) cubes crusty whole-grain or sourdough bread
Preheat grill over medium-high heat. Toss the steak cubes, oil, garlic powder, oregano, salt and pepper in a large bowl. Set aside to marinate for 30 minutes while the grill preheats. Take the cheese out of the refrigerator and let it come to room temperature so it melts more easily.
Thread the steak, bell pepper, onion and bread cubes onto 8-inch (20cm) skewers, beginning and ending with the bread on each skewer. Grill uncovered, turning occasionally until the steak is charred on the outside but still pink on the inside and the vegetables are lightly charred, about 8 minutes.
Immediately transfer the skewers to a large serving platter. Place slices of cheese on the skewers, tearing the slices so they drape neatly over the skewers. Cover with foil and set aside for 5 minutes to melt the cheese. Serve.
Serves: 4 | Serving Size: 2 skewers
Nutrition (per serving): Calories: 338; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 12mg; Sodium: 609mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 2g; Protein: 35g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.