Portobello "Philly Cheese Steak"

Portobello “Philly Cheese Steak”

2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth
1 tablespoon(s) reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

  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.

  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.

  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

  4. 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