Philly Cheese Steak-less Sandwich
This fantastic sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. You will be amazed by how delicious it tastes!
or vegetable oil
or 8 small ones, stems removed, sliced
sweet red bell peppers
or green, yellow, orange
chicken broth, low salt
or vegetable broth
soy sauce, tamari
reduced-fat, thinly sliced
split and toasted, preferly whole wheat or whole grain
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.