Southwestern Cheese Steak

Servings 4 people


  • 1 pound beef round steak trimmed and cut into 4 serving pieces
  • garlic powder to taste
  • 2 medium tomatoes diced
  • 1 4.5-oz. can diced green chilis
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon sea salt
  • 4 ounces low fat Colby cheese shredded


  • Preheat grill to MEDIUM-HIGH.
  • Sprinkle steaks with garlic powder to taste. In a small bowl, combine tomatoes, green chilies, onion, cilantro, and salt; blend well and set aside.
  • Grill steaks for 5 minutes per side (for medium-rare) or until they reach desired level of doneness.
  • Sprinkle cheese over steaks and continue to grill for 1 minute or until cheese has melted.
  • Transfer steaks to serving plates; top with salsa.


LC SERVING SUGGESTION: Serve braised kale on the side (wash, de-rib, roll up and slice into “ribbons”; sauté in a little olive oil then add water, cover and simmer till tender). SERVING SUGGESTION: Add buttered corn on the cob. KOSHER: Make sure beef is certified kosher and use soy cheese (or skip). GLUTEN-FREE: Make sure canned green chilies are gluten-free. NUTRITION: per serving: 220 Calories; 6g Fat; 33g Protein; 6g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable. Points: 5
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