Meals Matter

Portobello "Philly Cheese Steak" Sandwich

Contributed By: EatingWell
Eatingwell

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.

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.

Cook's 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.

Recipe Comments

Commented by: rubyred9

Good receipe. We tweaked it a bit with beef broth and worsteshire rather than chicken broth and soy. But the best change, was the addition of pepperonchini. That gave it the zip it wanted. Now, a keeper receipe!!

 

Commented by: olivemai

The frozen Phillie steaks are not that high in fat! It depends on how many you use! When I lived in that area, it was easy to buy 2 pounds of thin steaks, and only use 2 ounces of the meat! I also do not eat green peppers, and I am not sure why people call it a "Philly" steak because it has peppers on it!

 

Commented by: mickikilloran

This sounds great, but for a simpler version that I've been using for years just saute some onions with oil, garlic salt and pepper, then fry the mushroom in the same pan. You don't need much oil, and can "saute" in broth if you're going low-fat. At the last minute add your cheese (and we always use lowfat singles) and serve on your favorite bun, bread or roll, toasted or not. (I like lots of Mayo, and use the fat-free type.) Even a hamburger roll works. I love bell peppers, but prefer my "Phillies" without them. They'd be easy enough to add with the onions. This is almost a foolproof sandwich, in that whatever you do it will probably taste great. Don't avoid it because, say, you're out of soy sauce. I'm going to try it with some better cheeses as a treat to myself.

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch

Nutrient Information

Calories: 268
Total Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 35 g
Protein: 13 g
Vitamin A: 1500 IU
Vitamin C: 84 mg
Calcium: 250 mg
Sodium: 561 mg
Fiber: 7 g