Portobello Philly Cheese Steaks

These vegetarian portobello Philly cheese steaks are to die for! They're easy, healthy and hearty, perfect for a meal on the go, or even to impress impromptu guests.

Ingredients:
1 teaspoons extra-virgin olive oil
1 small onion sliced
3 to 4 large portobello mushrooms stems and gills removed (take a teaspoon and scrape out gills), sliced
1 small red bell pepper thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth
1 tablespoon reduced-sodium soy sauce
2.5 thinly sliced reduced-fat provolone cheese
4 whole-wheat buns split and toasted

Preparation

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.

Serve with carrot fries or a side of salad for a complete entree.

Serves 2

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