Philly Cheese Steak-less Sandwich

Name: Philly Cheese Steak-less Sandwich
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; onions; mushrooms, portabello; sweet red bell peppers; oregano; black pepper; flour; chicken broth, low salt; soy sauce, tamari; provolone cheese; buns

Submitted by vegemary

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

YIELD

4 servings

PREP

10 min

COOK

12 min

READY

24 min

Ingredients

TABLESPOON OLIVE OIL
or vegetable oil

LARGE ONIONS
sliced

LARGE MUSHROOMS, PORTABELLO
or 8 small ones, stems removed, sliced *

LARGE SWEET RED BELL PEPPERS
or green, yellow, orange

TEASPOONS OREGANO
dried

BLACK PEPPER
to taste *

TABLESPOON ALL-PURPOSE FLOUR

CUP CHICKEN BROTH, LOW SALT
or vegetable broth

TABLESPOON SOY SAUCE, TAMARI

3 ¼

OUNCES PROVOLONE CHEESE
reduced-fat, thinly sliced

BUNS
split and toasted, preferly whole wheat or whole grain *

Directions

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, about 3 minutes.

Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, 7 minutes more. Reduce heat to low, sprinkle flour on top of the vegetables and stir to coat.

Stir in broth and soy sauce, bring to a simmer. Then remove the pan from the heat, lay sliced cheese on top of the vegetables, cover and let stand until melted, about 2 minutes.

Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Place one portion onto each toasted bun. Serve warm.