I previously mentioned that I researched some Portobello mushroom recipes. This one appealed to me (A) because I LOVE sandwiches (B) because it reminded me very much of these delicious steak sandwiches (minus the steak) and (C) because my husband loves peppers and I knew he would really enjoy this meatless version of the classic Philly Cheese Steak.
While this is certainly not a replacement for the traditional shaved steak and cheez whiz combo, it is certainly a delicious, satiating, and fun spinoff. It is an easy weeknight supper. And nutritionally, the rainbow of peppers score off the charts for the amounts of nutrients they contain while the meaty Portobellos are an excellent source of the B vitamins (niacin, potassium and selenium).
I served these with balsamic roasted asparagus and green beans. Delicious!
Portobello “Philly Cheese Steak” Sandwich:
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 4 large Portobello mushrooms
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large orange bell pepper, sliced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- freshly ground pepper and salt, to taste
- 1/4 cup vegetable, chicken or beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 thin slices reduced-fat provolone cheese
- whole-wheat buns, 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, 2 to 3 minutes. Add garlic, mushrooms, bell pepper, oregano and pepper and salt and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Stir in broth, soy sauce, and Worcestershire 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 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.