Portobello philly Cheese Steak Sandwich |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From EatingWell Magazine December 2005/January 2006 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:
1. 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.
2. 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.
3. 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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