Skip to content
    Portobello "Philly Cheese Steak" Sandwich

    Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.

    Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 1 medium onion
    • 4 large portobello mushrooms
    • 1 large red bell pepper
    • 2 tablespoons minced fresh oregano
    • 1/2 teaspoon freshly ground pepper
    • 1 tablespoon all-purpose flour
    • 1/4 cup vegetable broth
    • 1 tablespoon reduced-sodium soy sauce
    • 3 ounces thinly sliced reduced-fat provolone cheese
    • 4 whole-wheat buns

    Instructions

    Step 1
    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.
    Step 2
    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.
    Step 3
    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.

    Tips

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

    Healthy Recipe Finder