Philly Cheese Steak-less Sandwich

• 1 tablespoon olive oil or vegetable oil
• 1 large onions sliced
• 4 each mushrooms, portabello large size, or 8 small ones, stems removed, sliced
• 1 each sweet red bell peppers large size, or green, yellow, orange
• 2 teaspoons oregano dried
• 1 x black pepper to taste
• 1 tablespoon flour, all-purpose
• 1/4 cup chicken broth, low salt or vegetable broth
• 1 tablespoon soy sauce, tamari
• 3 1/4 ounces provolone cheese reduced-fat, thinly sliced
• 4 each buns split and toasted, preferly whole wheat or whole grain

1. Heat vegetable oil in a large nonstick skillet over medium high heat.
2. Add onion and cook, stirring often, until soft and beginning to brown, about 3 minutes.
3. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, 7 minutes more.
4. Reduce heat to low, sprinkle flour on top of the vegetables and stir to coat.
5. Stir in broth and soy sauce, bring to a simmer.
6. Then remove the pan from the heat, lay sliced cheese on top of the vegetables, cover and let stand until melted, about 2 minutes.
7. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top.
8. Place one portion onto each toasted bun.
9. Serve warm.

olive oil, onions, mushrooms, sweet red bell peppers, oregano dried, black pepper, flour, chicken broth, soy sauce, provolone cheese, buns

Taken from recipeland.com/recipe/v/philly-cheese-steak-less-sandwi-49998 (may not work)