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.
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.
50 Reviews for Portobello "Philly Cheese Steak" Sandwich
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!
This was such a simple yet awesome recipe! My food was flavorful and delicious!
Made according to recipe, expect used water instead of broth. Served it on toasted sourdough, so delicious!
Full of flavor even though I used only water instead of stock! I figured it would be with so many already flavorful ingredients in it. I used a package of mixed mushrooms, composed of mostly portobella, baby bellas and shitake I think. Great tasting, satisfying and healthful recipe!