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.

Makes 4 sandwiches

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium; 707 mg potassium.

Nutrition bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

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.

These sandwiches are quick and easy, but they're a little bland. I'm giving the recipe 3 stars because of its potential. I think with a little garlic, a bit more salt and maybe some vegetarian Worchester sauce these could be great.

Beth, Milwaukee, WI

I love this recipe. It?s a great lunch to carry at work...very tasty!!!

Anonymous

I agree that these were bland, but they have potential.

Korey

Meaty and filling - this is a great alternative to steak.

Jen, Los Angeles, CA

I really liked this recipe. It was quick, easy, and my husband (a flexitarian) really enjoyed it also. After reading the comments, I added a little worsteshire and garlic, and I'm glad I did. Great no-meat sammie!

D-Squared, Tulsa, OK

I loved this sandwich and so did my 9 year old! Didn't even miss the meat. Easy to make, great taste and even good as leftovers the next day... i just added a bit more cheese. Highly recommended!

Amy, Jonesboro, AR