PORTOBELLO PHILLY CHEESE STEAK SANDWICHES
4 Whole-wheat buns, split in half
2 tsp Extra virgin olive oil
1 Medium Onion, sliced
4 Large Portobello mushrooms, sliced
1 Large Red bell pepper, thinly sliced
2 tsp Oregano
1/2 tsp Freshly ground black pepper
1 Tbs All-purpose flour
1/4 Cup Vegetable broth or low-sodium chicken broth
1 Tbs Reduced sodium soy sauce
3 oz Low-fat provolone cheese, thinly sliced
Toast buns in toaster or conventional oven at 350 degrees.
Meanwhile, 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.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce. 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 the bottom half of each toasted bun and serve immediately. Makes 4 sandwiches.
Guest Chef: Joyce Hendley is the Nutrition Editor of EatingWell magazine and co-author of the book, The EatingWell Diet: 7 Steps to a New, Trimmer You! Find out more information here.