Recipe of the Week: Portobello “Philly Cheese Steak” Sandwich

Source: Everyday Health

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins


  • 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


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.