Portobello Cheese Steak Sandwich

Some reviewers from the original recipe site say this tastes just like a traditional Philly Cheese Steak that's made from beef.  It does not.  To say that mushrooms taste like beef is ludicrous in my book.

What it is, however, is a damn good mushroom sandwich.  Very tasty and satisfying.

I used both red and green bell peppers only because a certain 3-year-old wandered into the kitchen while I was prepping, and somehow half of my red bell pepper slices disappeared.  I only had green left after that, so added some of that in.  Otherwise I would have stuck with all red, they're sweeter.  I also made it a tad saucier than the original recipe.

I halved the recipe because it's just me and the hubs eating this tonight, and I don't think it would re-heat well.  If you had to pack up leftovers, I'd recommend dividing out the veggie mixture before placing the cheese on top, and then just adding and melting the cheese the next day when you are ready to eat it.

Portobello Cheese Steak Sandwich
Makes 2 sandwiches
Taken from this recipe.

Ingredients:

• a teaspoon of olive oil
• half an onion, sliced
• 1 6-oz. package of portobellos, sliced
• 1/2 red bell pepper, thinly sliced
• 1 teaspoon dried oregano
• a few turns of the black pepper grinder
• 2 teaspoons whole wheat flour
• 1/4 cup chicken broth
• 1/2 tablespoon soy sauce
• 2 slices of reduced-fat provolone
• 2 whole wheat rosemary buns, split and toasted

Directions:

• Heat oil in a skillet over medium-high heat. Add onion and cook, stirring often, for 2 - 3 minutes until soft. 
• Add mushrooms, bell pepper, oregano and black pepper and cook, stirring often, for about 5 minutes until the vegetables are wilted and soft.
• Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir for 30 seconds until the flour loses its raw taste.
• Stir in broth and soy sauce and bring to a simmer. It will begin to thicken.
• Remove from the heat and place the cheese slices on top of the vegetables.  Cover and let stand for a minute until the cheese is melted.
• Divide the mixture in half and and onto each toasted bun.
• Serve immediately.