Portobello "Philly Cheese Steak" Sandwich

Name: Portobello "Philly Cheese Steak" Sandwich
Total time: 25 min
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; 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

Rating: 4.81 stars

53 Ratings
15 Reviews

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.

Katie Webster

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Recipe Summary

total:

25 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Vegetarian

High Calcium

Bone Health

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Tips

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 Facts

Serving Size: 1 bun and 3/4 cup vegetable mixture

Per Serving:

258 calories; protein 12.4g; carbohydrates 34.7g; dietary fiber 6g; sugars 8.2g; fat 8.5g; saturated fat 3.1g; cholesterol 11.7mg; vitamin a iu 1439.5IU; vitamin c 56.6mg; folate 63.5mcg; calcium 233.9mg; iron 2.1mg; magnesium 54mg; potassium 708mg; sodium 536.6mg; thiamin 0.2mg; added sugar 3g.

Exchanges:

2 starch, 1 vegetable, 1 high-fat meat

Reviews (15)

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53 Ratings

5 star values: 46
4 star values: 6
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

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EatingWell User

02/15/2016

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 Read More

EatingWell User

11/15/2011

Delicious Meatless Alternative This is a great tasting versatile dinner that should be fairly easy to prepare for novices and experts alike. It is low enough in calories to give you some leeway for experimentation if you want to kick up the flavor a bit. Pros: Easy Delicious Read More

EatingWell User

01/19/2013

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 Read More

EatingWell User

10/30/2011

This recipe looks yummy. I haven't tried it yet but I think this will be dinner tonight. I am a vegan so I will use rice cheese instead of the provolone. For the person who commented on the chicken stock not being vegetarian.. I agree but most vegetarian recipes call for vegetable stock which can be substituted with chicken stock. I think this is aimed at the non vegetarians who want to eat healthy but may not have veggie stock in their pantries. Read More

EatingWell User

10/30/2011

My husband was very skeptical about trying this and typically finds my attempts at healthy cooking to be mediocre but to his surprise he really loved it (and I did too!). Great weeknight vegetarian meal. Definitely a keeper. Read More

kagray

10/30/2011

My meat eating friends were tempted to turn vegetarian! We used swiss cheese and brushed the buns w/ EVOO and garlic powder before toasting them. We also added tomatoes and spinach and paired the sandwiches w/ baked sweet potato fries. Sooo good. Read More

Jilary

02/25/2012

Quick easy tasty! This was so quick and easy to make. I didn't change anything (except I may have added more cheese I didn't measure it). My non-vegetarian family loved it and even though I'm not really a fan of mushrooms I loved it too. The oregano was a little strong so next time I may do 1.5 tsp instead of 2 of the dry. Read More

EatingWell User

10/30/2011

Very good and filling. I would cout down a biy on the black pepper and add some fresh garlic in with the onions but overy all very good Read More

EatingWell User

09/14/2012

Our Go-To Dish This is mine and my husband's favorite dish! We sometimes add a tabelspoon of worchestershire sauce and a good crank of black pepper. I tend to add more peppers and onions. This is the best on a great bakery crusty roll (think bolera rolls from the bakery section or a Turano roll). Nothing really soft. Then to finish it off we pop each cheese topped sandwich under the broiler! Unfortunately there's never any leftovers. Pros: Great meatless option. So flavorful! Read More

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