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Portobello "Philly Cheese Steak" Sandwich

  • 25 m
  • 25 m
Katie Webster
“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.”

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
    • ½ teaspoon freshly ground pepper
    • 1 tablespoon all-purpose flour
    • ¼ cup vegetable broth, or reduced-sodium chicken broth
    • 1 tablespoon reduced-sodium soy sauce
    • 3 ounces thinly sliced reduced-fat provolone cheese
    • 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.
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