Portobello "Philly Cheese Steak" Sandwich

50 Reviews
From the EatingWell Kitchen

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 4 servings

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  • 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
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 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

Preparation

  • Active

  • Ready In

  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

  • Serving size: 1 bun and 3/4 cup vegetable mixture
  • Per serving: 258 calories; 8 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 12 g protein; 64 mcg folate; 12 mg cholesterol; 8 g sugars; 3 g added sugars; 1439 IU vitamin A; 57 mg vitamin C; 234 mg calcium; 2 mg iron; 537 mg sodium; 708 mg potassium
  • Nutrition Bonus: Vitamin C (94% daily value), Vitamin A (30% dv), Calcium (24% dv), Potassium (20% dv), Folate (16% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

Reviews 50

February 15, 2016
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By: EatingWell User
Make it VEGAN! I first found this recipe when I was trying to use weight. And it worked! Since then, I've gone from vegetarianism to veganism so cheese was out. Here to say to any other vegans that the Field Roast Chao Creamy Original tastes even better on this than provolone! I promise you'll love it. No guilt! Pros: Tasty, easy, inexpensive, everyone loves it Cons: None
January 04, 2015
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By: EatingWell User
I wonder if this would be good on a baked potato? I don't eat much bread anymore and I think potatoes would be a little healthier.
March 12, 2014
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By: EatingWell User
Change your mind about mushrooms! I am still learning to like mushrooms, this recipe is great and now I am more willing to use portabellos more often. I couldn't be happier with this sandwich, quick, satisfying, deliciousand easy to adjust to a serving of one. Pros: Simple recipe,quick, satisfying
December 06, 2013
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By: EatingWell User
Love this sandwich I just made this sandwich today, but I cut it down to serve one person. It is such a satisfying and delicious meal, I could seriously eat it every day. The only minor change I made was, I didn't want to open a whole carton of broth for just one serving, so I used water. It is divine! I should have made two! Pros: Easy, healthy, cheesy Cons: None
November 09, 2013
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By: Pamela
These are absolutely delicious.. I never make meat philly cheese steaks anymore.. I always make these.
September 19, 2013
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By: EatingWell User
This Recipe is a Keeper! What a great sandwich! I think I like this better than a regular Philly cheesesteak. It was a hit with the entire family, including the vegetarians & carnivores. Easy to switch a few ingredients and make this vegan as well. I did cut down the dried oregano to 1 teaspoon, and also used smoked instead of regular provolone. Bonus for anyone on Weight Watchers - this has 7 Points Plus on the WW 360 plan.
January 19, 2013
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By: EatingWell User
Easy and fabulous I used Baby Bella Mushrooms, and I used spray oil, to keep this sandwich lighter. I, also, to limit the amount of cheese consumed, toasted my roll, then placed the sliced cheese on the roll and broiled it, until it was melted. I am a Vegetarian, so I used vegetable broth and omitted the salt from the recipe. This is definitely a keeper in my recipe box! Pros: Healthy, meatless recipe
January 11, 2013
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By: EatingWell User
Prfect Recipe This was such a simple yet awesome recipe! My food was flavorful and delicious! Pros: The recipe was easy to follow and our meal was great!! Cons: none
October 22, 2012
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By: EatingWell User
Made according to recipe, expect used water instead of broth. Served it on toasted sourdough, so delicious!