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.
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.
53 Reviews for Portobello "Philly Cheese Steak" 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!
These are absolutely delicious.. I never make meat philly cheese steaks anymore.. I always make these.
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.
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!