Applebee's Tijuana "Philly" Steak Sandwich

Reduced Calorie "Lite" Version

INGREDIENTS:

1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving

1. In a small saute pan, saute mushroom in 1/2 teaspoon butter;
season lightly with salt and pepper. Remove the mushrooms when
they are done and save the butter left in the pan.

2. Cut the steak in long, thin strips. (This is more easily done
if the steak is very cold.) In a skillet that has been sprayed
with non-stick cooking spray, fry the beef until done. If there is
any fat, drain thoroughly. Season with salt and pepper to taste.

3. Sprinkle the cheese in the center of the tortilla; top with
tomato, onion, cooked mushroom, and cilantro. Crumble the bacon
and sprinkle over the top. Arrange the steak on top.

4. Bring the sides of the tortilla up and fold in burrito style.
Butter the top and bottom of the tortilla with the mushroom butter
left in the pan.

5. Grill over medium heat, making sure the pan is nice and hot.
Grill for two minutes on each side.

6. To serve, slice the tortilla in half diagonally. Serve with
lettuce and salsa.

Serves 1

NUTRITIONAL INFORMATION
Calories: 445
Fat: 25.1 grams
Protein: 40 grams
Carbohydrates: 11.7 grams

The original Appleebee's version was approximately 790 calories.
By using half the butter, lean tenderloin beef, low-fat cheeses,
corn tortilla instead of flour, turkey bacon, and eliminating the
sour cream on top, you have saved 345 calories.

Adapted from Applebee's