Philly cheesesteak with portobello
709 kcal per person
28g Protein
72g Carbs
35g Fat
6g Fiber
Ingredients
- ¼ onion
- 1 bell pepper
- 2 portobellos
- 1 tablespoon olive oil (15 ml)
- ½ tablespoon soy sauce (8 ml)
- 1 ciabatta
- 2 ounces cheddar cheese, shredded (56 g)
Preparing this recipe
- Preheat the oven to 425°F (220°C).
- Slice the onion into thin rings, the bell pepper into thin strips and the portobello mushrooms into thin strips.
- Heat the oil in a large frying pan over medium heat. Add the onion rings and cook until they are translucent and lightly browned, about 5 minutes. Add the bell pepper and portobello to the pan and cook for another 5-7 minutes, until the vegetables are soft. Add the soy sauce to the vegetables and let it simmer for another 1-2 minutes. Season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Bake the ciabatta bun for 5 minutes in the preheated oven. Remove from the oven. Let it cool slightly and then cut open lengthwise.
- Divide the portobello mixture over the bottom half of the bun. Sprinkle the cheddar over it and return to the oven for 2-3 minutes until the cheddar is melted.
- Place the top half of the bun over the melted cheese and vegetables.
- Serve the Philly Cheesesteak with portobello immediately.
Requisites:
- Baking sheet with parchment paper
