Friday, January 20, 2012

Portobello Philly Cheese Steakless Sandwiches

Today is my hubby's 50th birthday, but he had to work.  I wanted to make something yummy and portable and different.  But he is participating in a fast with our church and I also wanted to make sure it was within those parameters.  I saw a recipe for these "cheesesteaks" and just reading it made my mouth water.  When we lived in New Jersey, we both loved the real deal.  But that was then.  

The verdict on this recipe?  Just as mouthwatering - actually maybe more so!  It was also given a rave review from our pickiest eater, the 15-year-old.  (Pickiest in our family - she's truly not a picky eater compared to most kids.  It's all relative.)  

My adaptation of the Eating Well recipe:

2 tsp olive oil
1 onion, sliced
1 red bell pepper, cut into thin strips
6 oz sliced portobello mushrooms
2 tbsp fresh oregano or 2 tsp dried
1 tbsp flour
1/4 cup vegetable broth
1 tbsp soy sauce
pepper to taste

4 whole wheat hoagie rolls, split and toasted

vegan cheese of your choice (I skipped the cheese on mine; my non-vegan family had regular provolone on theirs)

Heat the olive oil in a large nonstick skillet.  Saute' the onions until translucent; add the mushrooms, bell pepper, and oregano and saute', stirring frequently, until vegetables are cooked, about 5-7 minutes.  Sprinkle the flour on the veggies and stir, cooking briefly to remove the "floury" taste.  Pour in the broth and soy sauce. Cook, stirring constantly, for about one minute, until liquid has mostly been absorbed and has thickened.  

If you are using cheese, place it on the hoagie rolls during the last few minutes of toasting in the oven.  Top with veggies and enjoy!  

Doesn't that look yummy?  

Recipe stats for all my My Fitness Pal buddies: 

Calories (veggies only): 74
Carbs: 12
Fat: 3
Protein: 2
Iron: 6
Calcium: 4

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