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Philly Cheese Steak-less Sandwich

 
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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

1 tablespoon olive oil
or vegetable oil
1 large onions
sliced
4 large mushrooms, portabello
or 8 small ones, stems removed, sliced
*
1 large sweet red bell peppers
or green, yellow, orange
2 teaspoons oregano
dried
black pepper
to taste
*
1 tablespoon all-purpose flour
¼ cup chicken broth, low salt
or vegetable broth
1 tablespoon soy sauce, tamari
3 ¼ ounces provolone cheese
reduced-fat, thinly sliced
4 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 11056% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 333mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 29% Vitamin C 92%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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