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Portobello "Philly Cheese Steak" Sandwich
Recipe courtesy EatingWell.com

Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried

1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

4 whole-wheat buns, 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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


The dark gills found on the underside of a portobello are edible, but if you like
you can scrape them off with a spoon.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved