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Portobello “Philly Cheese Steak”

September 4, 2009

This is one of those meals where I keep thinking about it long after I’ve eaten it. Do you ever get that feeling? Whether it’s a meal out or a home cooked meal; every bite you take, you keep thinking to yourself ‘when is the next time I am going to eat this meal again?’. Maybe I’m crazy, but this is how I felt with every bite I took of this delicious portobello sandwich. I can’t remember when was the last time I’ve had an actual Philly Cheese Steak sandwich, well I’ve never had a “real” one before from Philadelphia. Cheese steaks are a Philadelphia tradition: thin, fatty slices of beef, fried up and topped with a heavy cheese sauce. I’ve cut down on the fat considerably – but not on the taste. Since portobellos are meaty in texture, I substitute them for the beef in this sandwich. Topped with some sauteed mushrooms and onions and provolone cheese, this meal is decadent. Seriously, all it needs is a glass of cold beer.

Portobello “Philly Cheese Steak”

Makes 2 sandwiches

  • 1 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 medium onion, sliced
  • 2 large portobello mushrooms, stems removed, sliced
  • 1/2 large red bell pepper, thinly sliced
  • 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
  • 2 slices reduced-fat provolone cheese
  • 2 tablespoons stone ground mustard
  • 2 whole-wheat buns, split and toasted

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, salt 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. Spread 1 tablespoon of mustard on one side of the roll. Scoop a portion onto each toasted bun and serve immediately.

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