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Portobello “Philly Cheese Steak” Sandwich

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Eating Well has a lot of wonderful recipes. I found this and will be trying soon. I love getting this type of sandwich at local restaurants. We have lots of variations here on subs. And while I do love a steak sub from time to time, I am still trying to cut out so much meat. When I eat this out I still feel the same as when I eat a steak sub yet it is fewer calories and is just as filling. So why not?!

Meatless Sub!

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
  • 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.

 

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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

4 responses »

  1. Pingback: Cheese & Spinach-Stuffed Portobellos | Living Too Large

  2. Thanks for the shout out and the interesting discussion about food and blood type!

    Reply

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