Portobello "Philly Cheese Steak" Sandwich

By aamundson

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably-but not on the taste.

Ingredients

• 2 teaspoon( S) 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 tablespoon( S) minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon( S) freshly ground pepper
• 1 tablespoon( S) all-purpose flour
• 1/4 cup( S) vegetable broth
• 1 tablespoon( S) reduced-sodium soy sauce
• 3 ounce( S) thinly sliced reduced-fat provolone cheese
• 4 Whole-wheat buns, split and toasted

Details

Servings 4

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 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.

Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

Nutrient Information
Calories: 268
Total Fat: 10
Saturated Fat: 4
Carbohydrates: 35
Protein: 13
Sodium: 561