Portobello Cheese Steaks
2 Portobello mushrooms, sliced
2 whole-wheat buns; lightly toasted
1 Red pepper, sliced
1/2 onion, sliced
1 slice provolone cheese
Salt and pepper

1 Tbsp. reduced-sodium soy sauce
1/2 cup beef broth

Saute vegetables in olive oil for about 5 minutes. Add mushrooms; cook 1 minute. Add soy sauce and broth. Turn heat to medium-high. Cook off liquid. Add salt and pepper. Group all the vegetables together in the pan. Lay cheese on top. Cook until cheese is slightly melted. Scoop and lay vegetables on toasted buns.
Bethany