Mock Philly Cheese Steak

Thanks to my lunch bunch at work I have been craving a Philly Cheesesteak for a few days.  I hit the internet to find a low cal substitution and decided to try the Portobello "Philly Cheese Steak" Sandwich from Eating Well.  I have to say that while it didn't taste of the oooey gooey greasy goodness of a cheesesteak it was a damn tasty sandwich.  It was also pretty filling!!!

iNGREDIENTS

• 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, or reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 3 ounces thinly sliced reduced-fat provolone cheese
• 4 whole-wheat buns, split and toasted (I used a gluten free baguette)

PREPARATION

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.

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 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Serves 4 @ 268 calories