Portobello “Philly Cheese Steak” Sandwich

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I personally have an issue any time someone calls something a  ”Philly Cheese Steak” when there is actual no Steak involved.  But knowing this wasn’t going to be a d’allesandro’s steak going in I was very pleasantly surprised.  They were really really good, and paired with the sweet potato tots they went a long way to appease my bar food cravings for that night.

The one change I made to the recipe below is I swapped out Slender American Cheese for the Provolone.

Portobello “Philly Cheese Steak” Sandwich

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Vegetarian
Meal type Entrée

Ingredients

  • 2 teaspoons Extra Virgin Olive Oil
  • 1 medium Onion (sliced)
  • 4 large Portobello Mushrooms (Stems and Gills removed / Sliced)
  • 1 large Red Bell Pepper (Thinly Sliced)
  • 2 tablespoons Fresh Oregano (or 2 Teaspoons dried)
  • 1/2 teaspoon Fresh Ground Pepper
  • 1 tablespoon All Purpose Flour
  • 1/4 cup Vegetable Broth
  • 1 tablespoon Reduced Sodium Soy Sauce
  • 3oz Provolone (Thinly Sliced / Reduced-Fat)
  • 4 Whole Wheat Buns (Slit and Toasted)

Directions

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
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.
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

Note

Weight Watcher Points: 7 Points Plus

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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