Your go-to cheat foods don’t have to be fattening. We asked Devin Alexander, author of the new The Biggest Loser: Flavors of the World Cookbook, to help us cut calories and amp up the nutrients in this guy staple: INGREDIENTS
- 1 6-inch whole-wheat baguette
- 4 oz trimmed bison sirloin
- Olive oil spray
- 1/4 cup onion slivers
- 3/4 oz light provolone cheese, sliced
- 2 tsp sliced, pickled hot chilies (optional)
- 1 tbsp ketchup
MAKE IT 1.) Cut the bread lengthwise so it opens like a book. 2.) Place the steak flat on a cutting board. To shave it for the sandwich, hold a very sharp knife at a 45-degree angle and cut the meat into slivers. (You’re basically tearing the steak until it’s all shaved. The pieces should be cut much more finely than if they were simply sliced.) 3.) Place a nonstick skillet over medium-high heat and mist it with spray. Add the onion. Cook, stirring frequently, for 4 to 7 minutes, or until tender and caramelized. Remove from the pan and cover to keep warm. 4.) Turn the heat to high and add the bison shavings. Pull apart the shavings using a couple of wooden spoons or spatulas to ensure even browning as the shavings cook. Cook for 2 minutes, or until the steak is just barely pink on the inside and lightly browned on the outside. Pile it toward one side of the pan and turn the heat down to medium. Place the cheese over the pile of meat. Add the open baguette, cut side down, to the empty side of the pan, and toast until it’s a light golden brown. Open the baguette on a plate. 5.) When the cheese is melted, use a spatula to transfer the meat evenly to the baguette. Top with the onions and chilies, if desired, followed by the ketchup. SERVES 1 Nutritional Breakdown 354 calories 35g protein 33g carbs 8g fat 3g fiber FAST FACT Bison meat is not only lower in calories and fat than beef, it’s also packed with more nutrients, including energy-boosting B vitamins; selenium and CLA (which have been shown to fight cancer); and heart-healthy omega-3s.
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