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Portobello "Philly Cheese Steak" sandwich

Prep Time:

25 minutes

Cook Time:

20 Minutes


4 servings


258 calories


  • 2 tsp Extra-Virgin Olive oil

  • 1 medium onion (sliced)

  • 1 large Portobello mushrooms (stems & gills removed)

  • 1 large red bell pepper (thinly sliced)

  • 2 Tbls minced fresh oregano or 2 tsp dried

  • 1/2 tsp fresh ground pepper

  • 1 Tbls all-purpose flour

  • 1/4 c vegetable broth or reduced sodium chicken broth

  • 1 Tbls reduced sodium soy sauce

  • 3 oz thin sliced, reduced fat provolone cheese

  • 4 whole-wheat buns (split & toasted)


Step 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, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

Step 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.

Step 3

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.


The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

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