Portobello "philly Cheese Steak" Sandwich

Name: Portobello "philly Cheese Steak" Sandwich
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 sandwiches, 4 serving(s)
Ingredients: 2 teaspoons extra virgin olive oil; 1 medium onion, sliced; 4 large portabella mushrooms, stems and gills removed (optional); 1 large red bell pepper, thinly sliced; 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano; 1/2 teaspoon fresh ground pepper; 1 tablespoon all-purpose flour; 1/4 cup vegetable broth; 1 tablespoon reduced sodium soy sauce; 3 ounces reduced-fat provolone cheese, thinly sliced; 4 whole grain buns, split and toasted

(6)

Recipe by Mulligan

From EatingWell Magazine December 2005/January 2006

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READY IN: 25mins

SERVES: 4

YIELD: 4 sandwiches

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons extra virgin olive oil
1

medium onion, sliced
4

large portabella mushrooms, stems and gills removed (optional)
1

large red bell pepper, thinly sliced
2

tablespoons fresh oregano, minced or 2 teaspoons dried oregano
¹⁄₂

teaspoon fresh ground pepper
1

tablespoon all-purpose flour
¹⁄₄

cup vegetable broth
1

tablespoon reduced sodium soy sauce
3

ounces reduced-fat provolone cheese, thinly sliced
4

whole grain buns, split and toasted

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

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