High-Protein Portobello “Philly Cheesesteak” Sandwiches are very cheesy and delicious. They contain portobello mushrooms, onions, red bell pepper, olive oil, oregano, black pepper, flour, broth, soy sauce, provolone cheese, and whole-wheat buns. These items are very flavorful and provide a rich source of protein in these sandwiches. You have to use vegan cheese if you have a dairy allergy. Serve these Portobello “Philly Cheesesteak” Sandwiches with Lemon Herb Green Salad, Roasted Broccoli, or Garlic Yogurt Sauce to make this dish more flavorful. We have to store the mushroom filling and buns separately in airtight containers and assemble when required for the fresh taste. High-Protein Portobello “Philly Cheesesteak” Sandwiches have 14g of protein per serving.
STATS:
- Caloric Count: 280 kcal
- Prep Duration: Fifteen minutes
- Serving size: 1 sandwich
- Cook time: 20 minutes
- Cuisine: American-Inspired
- Total time: 35 minutes
- Course: Lunch, Dinner, Sandwich
- Servings: 4 sandwiches
- Diet: Vegetarian, High-Protein
EQUIPMENT:
- Large skillet
- Cutting board
- Measuring cups
- Knife
- Measuring spoons
- Wooden spatula
- Baking sheet
INGREDIENTS:
- 2 tsp. olive oil — extra-virgin
- 1 medium onion
- 4 large portobello mushrooms
- 1 large red bell pepper
- 2 tbsp. fresh oregano
- ½ tsp. ground black pepper
- 1 tbsp. all-purpose flour
- ¼ cup vegetable broth
- 1 tbsp. reduced-sodium soy sauce
- 3 ounces provolone cheese — reduced-fat
- 4 buns — whole-wheat
INGREDIENT NOTES:
PORTOBELLO MUSHROOMS:
- We have to utilize the large, firm portobello mushrooms to make this sandwich. They will offer the meaty & tender texture.
ONION:
- We have to utilize the yellow or sweet onion to make this sandwich. We have to slice the onion thinly so it gets soft & lightly caramelized.
RED BELL PEPPER:
- We have to utilize the red bell pepper to add natural sweet taste & color to the sandwich. We have to slice the pepper thinly so it gets cooked equally with the mushrooms & onion.
OREGANO:
- We have to utilize the fresh oregano to offer a strong & flavorful herbal flavor in the filling. It is best to use dried oregano instead if fresh oregano is not available.
REDUCED-FAT PROVOLONE:
- We have to utilize the reduced-fat provolone cheese to offer the classic cheesy cheesesteak flavor, and it also keeps the sandwich light.
WHOLE-WHEAT BUNS:
- We have to utilize the whole-wheat buns to add fiber & a nutty flavor. It also offers a sturdy base for mushroom filling. We have to toast the buns to keep them from becoming soggy.
- INSTRUCTIONS:
- Clean and prepare the mushrooms, then make slices with bell pepper & onions.
- Now include the oil in big pan & heat the oil on the medium flame.
- Add the onion slices and cook for around 3-4 minutes till it gets soft.
- Then include the pepper and mushrooms and cook for 6 to 8 minutes till the vegetables get soft.
- Include the black pepper and oregano and cook for one minute.
- Season: Stir in the oregano and black pepper and cook for another minute.
- Now include the flour in vegetables and mix to coat them, then prepare for one minute.
- Then add the broth by mixing them along with soy sauce and cook for two to three minutes till the mixture gets thick.
- Decrease the flame to low, then add the provolone cheese to the mushroom mix.
- Now cover the pan and cook for one to two minutes till the cheese melts.
- In the meantime, toast the buns till they get crisp and lightly golden.
- Add the mushroom filling equally on the buns and serve warm.
SERVING SUGGESTIONS:
SALADS:
- Lemon Herb Green Salad
- Cucumber Tomato Salad
- Mediterranean Chickpea Salad
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Air-Fryer Zucchini
LIGHT SIDES:
- Baked Sweet Potato Wedges
- Crispy Roasted Potatoes
- Fresh Fruit Salad
SAUCES:
- Garlic Yogurt Sauce
- Herbed Mustard Sauce
- Light Tzatziki
TIPS:
- We have to choose firm Portobello mushrooms that don’t contain any moisture to offer good texture.
- We have to roast the buns just then serve to offer the crispy texture.
- Add the bean salad or Greek yogurt dip to offer extra protein in these sandwiches.
STORAGE INFORMATION:
FRIDGE:
- Add the mushroom filling and buns in separate vessels and store for three days.
FREEZER:
- Add the filling to the vessel and freeze for two months.
FAQs:
Will I prepare the vegan sandwiches?
- Utilize the vegan cheese and vegetable broth to make the sandwiches vegan.
Can we include more protein in the sandwiches?
- You can serve the sandwich with Greek yogurt, cottage cheese, chickpea salad, and lentil salad to add more protein.
Will I utilize the regular provolone?
- We can easily utilize the regular provolone instead, though it will increase the calories and fat content.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Net carbs: 39 g
Iron: 2.5 mg
Total carbs: 45 g
Vitamin A: 0.20 mg
Fiber: 6 g
Calcium: 180 mg
Serving size: 1 sandwich
Protein: 14 g
Sodium: 680 mg
Potassium: 600 mg
Serving: 1
