A lot of you guys asked for some more healthy, vegetarian recipes, so I’ve been whipping up a few here and there, and I hope you’ve tried them and are enjoying them!
Today’s recipe, my Vegetarian Philly “Steak” and Cheese Sandwich was SO good, that even my husband, the steak guru that he is, really enjoyed it. It’s made with Portabello Mushrooms, instead of steak, and is loaded with veggies and provolone cheese.
You can make this recipe using regular, whole wheat sandwich rolls instead of the Fill’ems Sandwich Thins, if you’d like, but it will add another 1-2 Points to your total. Because I’m the kinda gal who’d like the option of having 2 sandwiches, rather than just a bigger roll, I used the Sandwich Thins to keep the Points Value low. Each sandwich has just 4 Points, but if you feel like really chowing down, eat 2 for just 7 Points!!
That is AWESOME.
**Please note that in the photo is a regular, whole wheat roll, and NOT the Fill’ems Sandwich Thins that I recommend using in the recipe. The first time I made these, I used regular rolls and then switched to the Fill’ems to lower the Points count.
Vegetarian Philly Cheese Steak Sandwich Recipe
Equipment
- 1 Skillet
Ingredients
- 4 Whole Wheat Fill’ems Sandwich Thins
- 4 large portobello mushrooms - sliced
- 1 large green bell pepper - thinly sliced
- 1 medium onion - sliced
- 2 garlic cloves - minced
- 3 slices slices light/reduced-fat provolone cheese - Trader Joe’s makes a great one! 1-oz each
- ¼ cup fat free vegetable broth
- 1 tbsp whole wheat flour
- 1 tbsp reduced-sodium soy sauce
- ½ tsp freshly ground pepper
Instructions
- Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
- Add onion and garlic, and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes.
- Add mushrooms, bell pepper, 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.
8 Comments
this looks delicious! i included your picture in a post i did about portobello sandwiches. i gave you credit and linked back to this page. here’s the link – http://wp.me/p1cn3Q-rF
I just made this and it was so delicious I didn't even take the time to sit down and eat it!! I'm not a vegetarian or a big mushroom person but this was definitely worth it!!
I know, RIGHT??!! I'm not a vegetarian either, but if all Weight Watchers Vegetarian Recipes tasted this good, I'd become one!
Wow. Wow. Wow.
I need this in my mouth ASAP!
This looks amazing.
Hello, I visit your site often, but rarely comment. Today, I have to. My meat loving husband will go CRAZY for this. Thanks so much for ALL of your fantastic recipes (and including points plus values!)
Have a great day.
So glad to hear you guys liked this dish. My husband is a total carnivore too, and he loved this. We'll definitely be making these again very soon.
This may be a meat-free recipe but it is not vegetarian, unless the cheese came from a plant, or perhaps soy milk.
Technically, dairy products are still considered vegetarian. Foods that don't contain any animal products at all, including dairy, would be considered vegan.