Portobello "philly Cheese Steak" Sandwich

Portobello "philly Cheese Steak" Sandwich created by Mulligan

From EatingWell Magazine December 2005/January 2006

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Mulligan
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@Mulligan
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"From EatingWell Magazine December 2005/January 2006"

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  1. Milton T.
    This was absolutely Fantastic. I actually had never eaten a mushroom in my life ever. I became a vegatian 7 months ago. I've been running through a lot of recipes and found this. Just excellent. Damn thank you... the Portobellos are ??
  2. A P.6157
    My girlfriend and her daughter made this as our meatless Monday alternative meal and they knocked it out of the park! Toast the roll for authentic Philly taste. Magnifico.
  3. Lucky in Bayview
    Really quick, tasty and satisfying. I must admit, I buttered the bun. I think I might add just a few drops of balsamic vinegar to brighten up next time or maybe a little garlic.Thanks for sharing the recipe.
  4. Delenn
    This is really good. I didn't have the soy sauce and it was still great. I also sliced the mushrooms. Everyone loved it.
  5. Mulligan
    Portobello "philly Cheese Steak" Sandwich Created by Mulligan
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