Meatless Monday … Portobello “Philly Cheese Steak” Sandwiches

I was on a mission with this recipe. This baby has been a favorite of mine since my husband first made it three years ago. But, I couldn’t find it in my recipe binder. And, I couldn’t find it saved on where he’d originally found it. But, it’s so good, I had to hunt it down.

Luckily, it exists.

I present to you, the meatiest vegetarian sandwich you’ll ever dig into: The Portobello “Philly Cheese Steak” Sandwich. It’s so gooey and delicious, you’ll forget it’s actually good for you.

This recipe was hidden on – it was originally published in the magazine in December 2005/January 2006, picked up a year or two later, and we’ve been cooking it ever since.

You’d think this thing is terrible for you, what with cheese being in the name. But, it actually has nutritional punch to it. For starters, one serving packs 140% of daily recommended vitamin C. It also has Selenium, vitamin A, calcium, potassium and magnesium.

Serve this puppy alongside some baked sweet potato fries, and you’re meal is golden.

Portobello “Philly Cheese Steak” Sandwich

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Serves 4

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

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

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.

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.

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.

Per serving : 268 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 15 mg Cholesterol; 35 g Carbohydrates; 13 g Protein; 7 g Fiber; 561 mg Sodium; 704 mg Potassium

2 Carbohydrate Serving

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

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.


About kareiner

I'm an active mom who loves to cook. I'm passionate about health and fitness. I'm no expert, nutritionist, personal trainer or miracle worker. I just like being active and I like good food.
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2 Responses to Meatless Monday … Portobello “Philly Cheese Steak” Sandwiches

  1. Kelly Robinson says:

    Sounds delicious. I’ll have to try it this summer!

  2. kareiner says:

    You had it before back at our apartment, long long ago. You liked it. 🙂

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