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Portobello "Philly Cheese Steak" Sandwich

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 sandwiches
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.
For Portobello “Philly Cheese Steak” Sandwich:
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
3 ounces  thinly sliced reduced-fat provolone cheese
4   whole-wheat buns, split and toasted

Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Portobello "Philly Cheese Steak" Sandwich Recipe at
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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Nutrition Facts per Serving
Yield:   4 sandwiches
Calories: 268
Fat. Total: 10g
Protein: 13g
Carbohydrates, Total: 35g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 15mg
Sodium: 561mg
% Cal. from Fat: 34%
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