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
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2 teaspoons extra-virgin olive oil
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1 medium onion, sliced
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4 large portobello mushrooms, stems and gills removed (see Tip), sliced
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1 large red bell pepper, thinly sliced
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2 tablespoons minced fresh oregano, or 2 teaspoons dried
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1/2 teaspoon freshly ground pepper
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1 tablespoon all-purpose flour
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1/4 cup vegetable broth, or reduced-sodium chicken broth
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1 tablespoon reduced-sodium soy sauce
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3 ounces thinly sliced reduced-fat provolone cheese
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4 whole-wheat buns, split 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.
Tip:
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Nutrition information
Calories 268, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Cholesterol 15 mg, Sodium 561 mg, Carbohydrate 35 g, Fiber 7 g, Protein 13 g, Potassium 704 mg. Daily Values: Vitamin A 30%, Vitamin C 140%, Calcium 25%. Exchanges: Starch 2,Vegetable 1,High-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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