Portobello "Philly Cheese Steak" Sandwich

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Oregano

  Spices, dried

  2 tbsp, ground or 12g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Provolone cheese

  Reduced fat

  3 slice or 84g

• Hamburger Buns

  100% Whole Wheat White - Kroger

  4 bun or 200g

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.
4. (source: http://www.eatingwell.com/recipe/248986/portobello-philly-cheese-steak-sandwich/)