Portobello Philly Cheese Steak Sandwich
.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
sliced |
|
| 4 | large |
mushrooms, portabello
stems and gills removed (see Tip), sliced |
*
|
| 1 | large |
sweet red bell peppers
thinly sliced |
|
| 2 | tablespoons |
oregano
minced fresh |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
stock
vegetable |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 3 | ounces |
provolone cheese
thinly sliced reduced-fat |
|
| 4 | each |
buns
whole-wheat, split and toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
sliced |
|
| 4 | large |
mushrooms, portabello
stems and gills removed (see Tip), sliced |
*
|
| 1 | large |
sweet red bell peppers
thinly sliced |
|
| 3E+1 | ml |
oregano
minced fresh |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
stock
vegetable |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 86.7 | ml/g |
provolone cheese
thinly sliced reduced-fat |
|
| 4 | each |
buns
whole-wheat, split and toasted |
*
|
Directions
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.
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.
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.
