Portobello Cheese Steak Sandwich

Portobello Cheese Steak Sandwich
Servings: 4 
Prep time: 10 mins; cooking time: 15 mins
Nutrition/serving: 268 calories,
10 g fat (4g Sat)
35g carbohydrates, 13g protein 

  

 

 

 

 

 

 

 

INGREDIENTS

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

 

PREPARATION

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook until soft. Add mushrooms, bell pepper, oregano, and pepper, and cook until the vegetables are soft about 10 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.

 

 

Posted Monday, Sept. 29, 2014 by Michael Gonzales in Recipes, Entrees