Portobello “Philly Cheese Steak” Sandwich Recipe

Author: EatingWell Test Kitchen, Kate Webster
Photographer: Ken Burris

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.

Yield: 4 sandwiches
Servings: 4
Serving Size: 1 bun and 3/4 cup vegetable mixture
Active Time: 25 minutes
Active Time (mins): 25
Total Time: 25 minutes
Total Time (mins): 25

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

Directions

  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.

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.

Nutrition:

Per serving: 258 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 35 g carbohydrate; 3 g added sugars; 8 g total sugars; 12 g protein; 6 g fiber; 529 mg sodium; 708 mg potassium.

Nutrition Bonus: Vitamin C (94% daily value), Vitamin A (30% dv), Calcium (24% dv), Potassium (20% dv), Folate (16% dv).

2 Carbohydrate Serving(s)

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

 

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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