Untraditional Philly Cheese Steak: Portobello Cheese Steak Sandwich

Portobello Philly Cheese "Steak"

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Cheese steaks are a Philadelphia tradition: thin, fatty slices of beef, fried up and topped with a heavy cheese sauce. Recreate this classic at home in under 15 minutes without sabotaging your diet. This recipe cuts down on the fat considerably - but not on the taste. Since portobellos are meaty in texture, they serve as a great substitute for the beef in this sandwich. Topped with some sautéed mushrooms and onions and provolone cheese, this meal is decadent. 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

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, 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 2 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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