Portobello "philly Cheese Steak" Sandwich

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 medium onion, sliced
• 4 large portabella mushrooms, stems and gills removed (optional)
• 1 large red bell pepper, thinly sliced
• 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth
• 1 tablespoon reduced sodium soy sauce
• 3 ounces reduced-fat provolone cheese, thinly sliced
• 4 whole grain buns, split and toasted

Recipe

• 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.