Portobello "philly Cheese Steak" Sandwich
From EatingWell Magazine December 2005/January 2006
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READY IN: 25mins
SERVES: 4
YIELD: 4 sandwiches
UNITS: US
INGREDIENTS
Nutrition- 2teaspoons extra virgin olive oil
- 1
- 4
- 1
- 2
- 1⁄2teaspoon fresh ground pepper
- 1tablespoon all-purpose flour
- 1⁄4cup vegetable broth
- 1tablespoon reduced sodium soy sauce
- 3ounces reduced-fat provolone cheese, thinly sliced
- 4whole grain buns, split and toasted
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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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