Philly Cheese Steak, Minus the Steak...

So, this recipe was totally inspired by my Hubby. He LOVES his steak....especially when it's smothered in onions, cheese....anything that makes it completely over-the-top! And, I have nothing against a good steak every now and again....I actually believe that red meat gets a really bad reputation, simply because few of us know the difference between the cuts that are more/less lean. However, here is a really great weeknight option for those dinners that we would prefer to keep lighter in saturated fat, cholesterol and calories--without compromising the indulgent TASTE!

How do we make a Philly Cheese Steak without the Steak?  PORTOBELLOS! You'll never believe how meaty these mushrooms can taste! Here's what you need....

Philly Cheese Steak, Minus the Steak

Ingredients:

2-3 tsp. Olive oil

1 medium onion, sliced

4 Large portobello mushrooms, stems and gills removed

1 large red bell pepper, thinly sliced

2 tsp. dried oregano

freshly ground pepper, to taste

1 Tbsp. flour (you can use whole wheat)

1/4 c. vegetable or chicken broth

1 Tbsp. soy sauce (reduced sodium, please)

3 oz. of reduced fat provolone, mozzarella, or swiss cheese (you choose!)

4 whole wheat buns, pita breads, pockets, or rounds (you choose!)

Here's what you need to DO:

1. Heat oil in large skillet over medium-high heat. Add the onion and cook, stirring often, until slightly browned. Add mushrooms, bell pepper, oregano and pepper. Stir often until the veggies are wilted and softened--about 7 minutes.
2. Reduce the heat to low; sprinkle the veggies with the flour and stir to coat. Stir in the broth and soy sauce. Bring to a simmer. Remove from the heat, lay cheese slices on top of the veggies and cover until the cheese melts (not very long).
3. Divide the mixture onto 4 different buns/pitas/wraps....being careful to leave the cheese on top (not sure why....I swear it tastes better with the cheese on top :-))
4. ENJOY!!!