Portobello “Cheese Steak” Sandwiches

2 tsp olive oil
1 red onion, sliced
2 garlic cloves, minced
2 medium red bell peppers, sliced
4 large Portobello mushrooms, stems and gills removed, sliced
3-4 tablespoons of your choice of fresh herbs, minced (I used a blend of Basil, Oregano, Rosemary and Thyme)
1/2 tsp fresh cracked black pepper
1 1/2 tbsp flour
1/4 cup chicken or vegetable broth
1 tbsp low sodium soy sauce
reduced fat provolone cheese, thinly sliced
4 whole wheat rolls

Heat oil in a large skillet over medium high heat. Add onion, garlic and peppers, cook for 5 minutes.
Pour in a scant 1/4 cup of water, cover and cook for about 4 minutes.
Add mushrooms, cook uncovered for another 6-7 minutes, stirring occasionally.
Add herbs and pepper.
Reduce heat to low, sprinkle the flour over the vegetables and stir to coat.
Stir in broth and soy sauce, and bring to simmer.
Remove from heat, cover the vegetables with cheese, and let it stand for a couple of minutes,
till the cheese melts.
Divide the mixture between the rolls and serve.

Advertisements
Explore posts in the same categories: Lunch/Sandwiches, Main Dishes, Meat Free

Tags: , , , , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: