From Everyday Health
Love the yummy goodness of a Philly Cheesesteak sandwich, but hate that it undoubtedly means calorie overload? Here’s a recipe that gives you that same great taste for far less fat and calories. The secret here is that this recipe is actually vegetarian-friendly – delicious Portobello mushrooms, which are sautéed with onions, red bell peppers, and loads of seasonings then smothered in hot, melty (but reduced-fat) provolone cheese. Whole-wheat hamburger buns finish things off this heart-healthy meal. Believe us, with a sandwich this good, you won’t miss the meat!
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve cut down on the fat considerably – but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.
- 2 teaspoon extra-virgin olive oil
- 1 medium onion(s) sliced
- 4 large mushrooms, portobello stems and gills removed, sliced
- 1 large pepper(s), red, bell thinly sliced
- 2 tablespoon oregano, fresh minced, or 2 teaspoons dried
- 1/2 teaspoon pepper, black ground
- 1 tablespoon flour, all-purpose
- 1/4 cup(s) broth, vegetable or reduced-sodium chicken broth
- 1 tablespoon soy sauce, less sodium
- 3 ounce(s) cheese, provolone, reduced fat thinly sliced
- 4 whole hamburger buns, whole-wheat split and toasted
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.