Philly Cheese Steak-less Sandwich
484
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!
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.
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?
