A delightful twist on the classic Philly cheese steak, this vegetarian sandwich features savory portobello mushrooms and vibrant vegetables, all topped with melted cheese.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the sliced onion to the skillet and sauté until softened and lightly browned.
Stir frequently to avoid burning and ensure even cooking.
Add the sliced portobello mushrooms and bell pepper to the skillet and cook until softened.
Cook until the mushrooms release their moisture and it evaporates.
Stir in the oregano and black pepper, mixing well.
Add spices gradually and taste to adjust seasoning.
Sprinkle the flour over the vegetables and stir to coat evenly.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the vegetable broth and soy sauce, stirring until the mixture thickens.
Cook until the sauce reaches a creamy consistency.
Lay the cheese slices over the vegetable mixture, cover, and let the cheese melt.
Covering the skillet helps the cheese melt evenly.
Toast the buns and scoop the vegetable mixture onto the bottom half of each bun.
Toasting the buns adds a nice crunch and prevents sogginess.
Serve the sandwiches immediately while warm and enjoy.
Pair with a side salad or fries for a complete meal.
