Portobello "Philly Cheesesteak" Sandwich

I had never eaten a Philly Cheesesteak sandwich before I made a pizza version of it last year. It was oh so tasty, meaty, cheesy and I could feel my arteries clogging as I thoroughly enjoyed it. So, when I saw this eatingwell.com version using portobellos and light cheese, I had to give it a try.

I love using portobello mushrooms! They are meaty and make a great substitute for eggplant (which I detest). Again, very easy to make: a little sautée here, a little sauce there, a bit of melting, and serve. Easy-peasy. Hubby was a little disappointed they weren't being made with meat, but he liked them.

The only change I made was to use more cheese (it was light, but they don't call it cheesesteak for nothing) and I added a tablespoon of Worcestershire sauce, which I did when I made my cheesesteak pizza. It needed a bit of zing. Sorry Philadelphians!

One of these really was enough for dinner. Especially if you add a salad on the side. We didn't, because it was Friday and it's treat night on Fridays. Just sayin...


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Portobello "Philly Cheese Steak" Sandwich

http://www.eatingwell.com/recipes/portobello_philly_cheese_steak_sandwich.html
From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006) 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.
4 sandwiches | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
• 1 large 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, or reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce (I also added 1 tbsp Worcestershire sauce)
• 3 ounces 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.

Nutrition

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
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

Tips & Notes

• The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.