Dec '25 • RECIPES by Pastor Taz
Portobello "Philly Cheese Steak" Sandwich
2 teaspoon(s) extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, sliced (see Tips & Techniques)
1 large red bell pepper, thinly sliced
2 tablespoon(s) minced fresh oregano, or 2 teaspoons dried
1/2 teaspoon(s) freshly ground pepper
1 tablespoon(s) all-purpose flour
1/4 cup(s) vegetable broth
1 tablespoon(s) reduced-sodium soy sauce
3 ounce(s) thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted
Directions
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; 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.
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Portobello "Philly Cheese Steak" Sandwich
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