Portobellow "Philly Cheese Steak" Sandwich

By bakers_delight85

Ingredients

• 2 tsp. extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed, sliced
• 1 large red bell pepper, thinly sliced
• 2 Tbsp. mined fresh oregano or 2 tsp. dried oregano
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. all-purpose flour
• 1/4 cup vegetable broth or reduced-sodium chicken broth
• 1 Tbsp. reduced-sodium soy sauce
• 3 ounces thinly sliced reduced-fat provolone cheese
• 4 whole-wheat buns, split and toasted

Preparation

Step 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; 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 sliced 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.
Calories per serving: 268