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Portobello “Philly Cheese Steak” Sandwich


  1. 2 teaspoons extra-virgin olive oil

  2. 1 medium onion, sliced

  3. 4 large portobello mushrooms, stems and gills removed, sliced

  4. 1 large red bell pepper, thinly sliced

  5. 2 tablespoons minced fresh oregano, or 2 teaspoons dried

  6. 1/2 teaspoon freshly ground pepper

  7. 1 tablespoon all-purpose flour

  8. 1/4 cup vegetable broth, or reduced-sodium chicken broth

  9. 1 tablespoon reduced-sodium soy sauce

  10. 3 ounces thinly sliced reduced-fat provolone cheese

  11. 4 whole-wheat buns, 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.

Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 g protein; 7 g fiber; 561 mg sodium; 704 mg potassium. 

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