Portobello “Philly Cheese Steak”

5.0 from 1 vote(s)

Who needs red meat when you can get excellent flavor and texture from portobello mushrooms? Give them a try; you simply won’t miss the meat.

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 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese or vegan cheese (Field Roast Creamy Original Chao Slices suggested)
4 whole-wheat rolls, split and toasted

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, about 5 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; 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.

October 20, 2023

This is a go too meal in my home. Fast and easy to cook. Great taste.

Tracey