Portobello "Philly Cheese Steak" Sandwich

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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.
Katie Webster
total:
25 mins
Servings:
4
Portobello "Philly Cheese Steak" Sandwich

Ingredients

Directions

  • 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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  • 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.

  • 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
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/20/2022
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