Portobello "philly Cheese Steak" Sandwich
"From EatingWell Magazine December 2005/January 2006"
photo by Mulligan
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
4 sandwiches
- Serves:
- 4
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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Reviews
-
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 ?? -
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. -
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. -
This is really good. I didn't have the soy sauce and it was still great. I also sliced the mushrooms. Everyone loved it. -
This is AMAZING!!!!!!! I didn't use the broth or flour. This was quick and easy.And it tastes incredible! I'm fixing it again for lunch tomorrow!
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Tweaks
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Scrumptious! I made a few minor changes, based on preference. I omitted the oregano and used a bit of garlic instead. I also used chicken broth instead of veggie broth, and a green bell pepper, since that is what was fresh from the garden. These are just as good as a Philly Cheese Steak sandwich made with meat, if you ask me. Different, but just as good, nonetheless. I'm not sure how I'd feel about these made with the oregano, though, but that's just a personal preference. I really felt like I was getting away with something having these for dinner tonight! mmmmmmm
RECIPE SUBMITTED BY
Mulligan
denver, CO
My husband and I love to cook - and it shows ;)
Grew up in North Carolina, married a wonderful guy from South Carolina but to make the cooking more interesting, we moved to Colorado.
We're trying to eat more healthy, so we've cut back on our red meats and have added "vegetarian night" to experiment with our cooking.
My motto in life is, "Why not?"
