Mushroom & Sweet Onion Cheesesteaks

Prep /Total time     Makes 4 servings   (serving size :1 sandwich)

2             teaspoons olive oil, divided 
12           ounces top round steak, cut into thin strips 
1-1/2       cups thinly vertically sliced Vidalia or other sweet onion
1             teaspoon bottled minced garlic
1             (8-ounce) package presliced mushrooms
1/4          cup Madeira wine
1/2          cup green bell pepper strips 
1/2          cup red bell pepper strips 
1             teaspoon Worcestershire sauce 
1/4          teaspoon salt
1/4          teaspoon black pepper 
1             cup (4 ounces) shredded reduced-fat cheddar cheese 
4             (2-ounce) ciabatta rolls

1.       Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

2.       Cucumber salad:
Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.
TIP :
Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.