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

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Recipe by Mulligan

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Portobello "philly Cheese Steak" Sandwich created by Mulligan

From EatingWell Magazine December 2005/January 2006

Ready In:: 25mins
Serves:
Yields:
Units:

Nutrition Information

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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

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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review by Milton T.

1/15/2018

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 ??
review by A P.6157

11/17/2016

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.
review by Lucky in Bayview

7/14/2014

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.
review by Delenn

10/6/2012

This is really good. I didn't have the soy sauce and it was still great. I also sliced the mushrooms. Everyone loved it.
photo by Mulligan

11/23/2011