Philly Cheesesteak - lightened up

Ingredients:
1.25 pounds of sliced roast beef from the deli counter
1 cup low sodium beef broth
1 cup low sodium chicken broth
1 tsp beef bouillon
Season salt
pepper
cayenne
1 large green pepper, sliced thin and then in half
1 large sweet onion, sliced in half and then sliced thin
8 ciabatta rolls (I used the small square ones from TJ's). You can also use a 7 grain sprouted bread to save about 60 calories per sandwich
16 slices of 2% milk sharp cheddar cheese
Cooking spray

Directions:
1. Spray a large pan heavily with cooking spray. Heat over medium heat. Add onion and peppers with salt, pepper, and a  pinch of cayenne.
2. Cook, covered for 12 minutes or until peppers and onions have softened to your liking. Stir occasionally. Remove from pan and keep warm. I put mine in a smaller pot on the back of the stove so if I needed to heat it up later I could.
3. In that same pan you cooked the peppers and onions, add the chicken and beef broth along with salt, pepper, and a pinch of cayenne. Separate the beef and add it carefully to the broth along with 1 tsp of beef bouillon. Heat over medium heat until it start to bubble and warm through.
4. While the beef is warming, slice your rolls and spray with cooking spray. Heat a grill pan to medium high and spray the pan with cooking spray as well.  Toast the buns on the grill pan for about 2-3 minutes. Turn off the heat and keep them on the hot pan until you are ready to plate.
5. Gently move the beef around and taste for seasoning.
6. When ready to plate, add 2-3 slices of beef on the bottom of the bun, then 1 slice of cheese and a heaping spoonful of peppers and onions. Add another 2-3 slices of beef and then another piece of cheese. Optional - serve extra broth on the side for dipping.

This dish was inspired by Rocco's Now Eat This. I absolutely love everything he makes. The book is falling apart I have used it so much! I will definitely be making this again.