Portobello Mushroom Philly Cheese Steak Sandwich
Easy
Cheap
Vegetarian version of an old classic.
Prep
Cook
| Category: | Dinner |
| Seasons | All |
| Cuisine Type | American |
Ingredients
For
4
Serving(s)
Main Ingredients
| 2 teaspoons extra-virgin olive oil |
| 1 medium onion, sliced |
| 4 large sliced portobello mushrooms, stems and gills removed (see Tip) |
| 1 large thinly sliced red bell pepper |
| 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 chicken broth |
| 1 tablespoon soy sauce |
| 3 ounces thinly sliced provolone cheese |
| 4 whole bolillo rolls |
Portobello Mushroom Philly Cheese Steak Sandwich Directions
- 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 after 1 to 2 minutes.
- Build sandwiches with cheese on top and broil until the cheese is lightly browned. Serve immediately.
Recipe notes
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.
