Portobello "Philly Cheese Steak" Sandwich

Portobello "Philly Cheese Steak" Sandwich

Ready in 45 minutes

Try this Portobello "Philly Cheese Steak" Sandwich recipe, or contribute your own. "collxsandwich" and "collxweeknight" are two of the tags cooks chose for Portobello "Philly Cheese Steak" Sandwich.

"To remove the gills gently scrape with the side of a small spoon.

I cooked the mushrooms a little bit longer, and put the lid so they would be softer and much easier to eat as sandwiches. I added a little rosemary too.

Very delicious - I will make again!"

- CaseyShively

Top-ranked recipe named "Portobello "Philly Cheese Steak" Sandwich"

4.1 avg, 7 review(s) 86% would make again

Ingredients

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2 teaspoons Extra-Virgin Olive Oil
1 medium Onion; sliced
4 large portobello mushrooms; stems and gills removed (see Tip), sliced
1 large red bell pepper; thinly sliced
2 tablespoons fresh oregano; minced, or 2 teaspoons dried
1/2 teaspoon Black Pepper; freshly ground
1 tablespoon All-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces reduced-fat provolone cheese; thinly sliced
4 whole-wheat buns; split and toasted

Original recipe makes 4 Servings

Sandwiches  

Preparation

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 immediately.

Notes

To remove the gills, scrape with side of a small spoon.

NUTRITION INFORMATION: Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium; 707 mg potassium.

Nutrition bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

Credits

Added on Award Medal

"Portobello Sandwich" by Jim Harmer photo by jimharmer jimharmer

Calories Per Serving: 332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Portobello "Philly Cheese Steak" Sandwich

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The first time my dad was willing to try my cooking (we live apart), this was what I served him. I've rarely seen him enjoy a meal quite this much.
andrewflavell 1 month ago
khawlanaru 6 months ago
Great recipe, easy to make. I found that the cheese melted fine when put on after putting the mixture in the bun (this is also good served open faced), and that made it easier to get it out of the pan. I may use Worcestershire instead of soy sauce next time.
psherman 3 years ago
I make this sandwich constantly. It's really easy, fast and extremely tasty.
Kiaramoon 4 years ago
To remove the gills gently scrape with the side of a small spoon. I cooked the mushrooms a little bit longer, and put the lid so they would be softer and much easier to eat as sandwiches. I added a little rosemary too. Very delicious - I will make again!
CaseyShively 4 years ago
The tip for removing the gills from the mushrooms was not included with the recipe, other then that they were very good. We will definately make this again
JMS459 4 years ago
[I posted this recipe.]
dawnreborn 4 years ago
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