Portobello Philly Cheese Steak Sandwich

• 2 teaspoons extra virgin olive oil
• 1 medium onion, sliced
• 4 large portabella mushrooms, stems and gills removed (optional)
• 1 large red bell pepper, thinly sliced
• 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth
• 1 tablespoon reduced sodium soy sauce
• 3 ounces reduced-fat provolone cheese, thinly sliced
• 4 whole grain buns, split and toasted

1. 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.
2. 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.
3. 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.

extra virgin olive oil, onion, portabella mushrooms, red bell pepper, fresh oregano, fresh ground pepper, flour, vegetable broth, soy sauce, provolone cheese, grain buns

Taken from www.food.com/recipe/portobello-philly-cheese-steak-sandwich-352302 (may not work)