Low-Sodium Philly Cheesteaks on Rye

Robert Thomas


The Philly Gourmet brand of steak (as opposed to Steakums brand)has a scant 20mg of sodium per slice, usually I take seven (7) slices out to make two sandwiches.

I also make this on long sub rolls but those are difficult to find in low-sodium version.

This is a quick and easy recipe.

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15 Min


30 Min


7 slice
philly gourmet steak
4 slice
rye bread
1 c
mushrooms, diced
1 c
onion, diced
1/2 c
green pepper, diced
4 slice
american cheese
1 Tbsp
olive oil

Directions Step-By-Step

Dice onion, pepper and mushrooms.
Heat large non-stick skillet on Medium and add oil.
When hot, add onions and peppers. Add mushrooms five minutes later. Cook until softened. Remove to a plate.
Take seven (7) slices of the meat out of the package, and crumble it into the pan, bring heat to medium high. Break up the meat slices using a spatula. While this is cooking toast four (4) slices of rye bread.
When the steak meat is uniformly cooked through,turn the heat down to medium and separate the meat into two sides, as shown. Take the vegetables and spread them on top of each pile of meat. Lay two slices of American cheese on top, and once it has melted, carefully scoop up and place on rye toast.
The cheese helps hold the meat and vegetables together. Enjoy with side of low-sodium coleslaw.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Other Tag: Quick & Easy