EasyVegetarianDessert
World’s Healthiest and Tastiest Banana Bread
40 min cook
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Cheesesteaks are a Philadelphia classic, known for thinly sliced beef piled high and smothered in a gooey cheese sauce. This meat-free twist swaps in meaty portobello mushrooms, capturing all the savory flavor and satisfying texture of the original, no steak required.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion; cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add sliced mushrooms, sliced bell pepper, 2 tablespoons fresh oregano (or 2 teaspoons dried) and ½ teaspoon pepper; cook, stirring often, until the vegetables are wilted and tender, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with 1 tablespoon flour and stir to coat. Stir in ¼ cup broth and 1 tablespoon soy sauce; bring to a simmer. Remove from heat. Lay 3 ounces 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.
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