4 Servings 20 min Cook
1 Medium (2-1/2" dia) Onions
4 Mushroom, whole Mushrooms
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Tsp, leaves Oregano
1/2 Tsp, ground Pepper
1 Tbsp Wheat Flour
1/4 Cup Vegetable Broth
1 Tbsp Soy Sauce
4 Slice (1 oz) Muenster Cheese
4 Roll medium submarine, hoagie Dinner Rolls
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.
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.
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.
Recipe inspired by: http://www.
eatingwell.
com/recipes/portobello_philly_cheese_steak_sandwich.
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