Portobello "philly Cheese Steak" Sandwich

By ROBandSEAN

Ingredients

• Directions:
• 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
• Change Measurements: US | Metric
• Prep Time: 5 mins
• Total Time: 25 mins

Details

Servings 4
Preparation time 5mins
Cooking time 29mins

Preparation

Step 1

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.