Ingredients:
4 ounce top round roast or steak*
Olive oil spray
1/3 cup onion slivers
5-1/2 inch piece (2 ounces) French baquette**
1-1/2 tablespoons Cheese Wiz Light or 1 slice reduced-fat provolone
2 teaspoons sliced, pickled hot chili peppers, or to taste (optional)
Ketchup (optional)

Shave the top round by holding a very sharp knife at a 45 degree angle and cutting extremely thin slivers from the meat, basically tearing it until it's all shaved — it should be cut much more finely than if it were simply sliced.

Place a medium, non-stick frying pan over medium-high heat. When the pan is hot, mist it with spray then add the onions and the steak. Pull apart the shavings using 2 wooden spoons or spatulas to ensure even browning as the shavings cook. When the meat is no longer pink, and lightly browned on the outsides, about 2 minutes, remove the pan from the heat.

Meanwhile, heat the Cheese Wiz in the microwave on low heat until warm, about 10-20 seconds or in a double boiler on the stovetop.

Cut the roll and place it on a serving plate. Add the meat mixture. Then spoon the cheese over top. Add the peppers and ketchup, if desired.

Makes 1 sandwich: 324 calories, 33 g protein, 36 g carbohydrates, 6 g fat, 3 g saturated fat, 59 mg cholesterol, 2 g fiber, 822 mg sodium

Traditonal Cheese Steak Sandwich has: 715 calories, 32 g protein, 44 g carbohydrates, 46 g fat, 15 g saturated fat, 89 mg cholesterol, 2 g fiber, 1039 mg sodium

*Devin Says: It is much easier to shave the beef properly if you start with a larger piece of steak then measure 4 ounces of shavings to actually use in the sandwich.

**Devin Says: You can also use an Italian roll if you pull some of the center bread dough out, so that it weighs 2 ounces.

Devin Says: If you're making more than one sandwich at a time, make sure you choose a pan large enough to cook the steak in a single layer and that the pan is hot enough. If there is excess moisture in the pan, the finished meat won't be nearly as tender.