we eat a lot of mushrooms around here. in goulash, paninis, as the perfect ravioli filling, my all time favorite soup, and as a perfect meatless version of stuffed shells. it's no surprise that this take on a philly cheesesteak gone vegetarian is now added to my regular mushroom line up.
no, it doesn't taste exactly the same as a beef sandwich, but what do you expect from a vegetable? let's just say it filled the two of us up perfectly on its own. and it's quick and foolproof. the perfect weeknight dinner.
adapted from eating well
20 minutes, makes 2 sandwiches
1 onion, sliced
2 large portobello mushrooms
1 bell pepper, sliced
1 teaspoon dried oregano
1 tablespoon flour
1/4 cup chicken or vegetable broth
1 tablespoon soy sauce
4 slices provolone cheese
1/2 loaf of soft italian bread
olive oil, salt & pepper
- coat the bottom of a large skillet with olive oil and place over medium high heat. add the onion and cook until soft, 2 to 3 minutes. while the onion is cooking, prep the mushrooms by removing the gills on the underside of the mushroom with a spoon and then slice them.
- add the mushrooms, bell pepper, and oregano to the onions and season with salt and pepper. cook until the vegetables are softened, about 8 to 10 minutes.
- reduce heat to low and sprinkle the flour over the vegetables. stir well to coat.
- add the broth and soy sauce and mix well. continue cooking, stirring frequently, until the sauce thickens.
- turn the heat down to low and lay the cheese over the vegetables. cover until the cheese melts.
- using a spatula, scoop the vegetable mixture onto the italian bread.