"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 cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock...."
INGREDIENTS
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2 teaspoons extra-virgin olive oil
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1 medium onion, sliced
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4 large portobello mushrooms, stems and gills removed (see Tip), sliced
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1 large red bell pepper, thinly sliced
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2 tablespoons minced fresh oregano, or 2 teaspoons dried
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1/2 teaspoon freshly ground pepper
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1 tablespoon all-purpose flour
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1/4 cup vegetable broth, or reduced-sodium chicken broth
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1 tablespoon reduced-sodium soy sauce
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3 ounces thinly sliced reduced-fat provolone cheese
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4 whole-wheat buns, split and toasted