Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve made it vegetarian and cut down on the fat considerably — but not on the taste. From “The Eating Well Diet,” makes 4 sandwiches. Gut benefit: 6 grams of fiber per sandwich!
Ingredients
- 4 whole-wheat buns, split in half
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large portobello mushrooms, stems and gills removed, 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
Directions
Toast buns in a toaster or in a 350-degree oven.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2-3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until vegetables are wilted and soft, about 7 minutes. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce.
Remove from heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1-2 minutes. Divide mixture into 4 portions with a spatula, leaving melted cheese layer on top. Scoop a portion onto bottom half of each toasted bun and serve immediately.
Cooking tip: The dark gills found on the underside of the mushroom are edible, but can turn food an unappealing gray/black color. Remove the gills with a spoon, if desired.
Per sandwich: 274 calories, 10g fat (4g sat, 4g mono), 15mg cholesterol, 35g carbohydrate, 13g protein, 6g fiber, 561mg sodium, 707mg potassium
