PORTOBELLO CHEESE STEAK SANDWICH

2 TEASPOONS OLIVE OIL
1 MEDIUM RED ONION, SLICED
4 LARGE PORTOBELLO MUSHROOMS, SLICED
1 LARGE RED BELL PEPPER
1 LARGE YELLOW BELL PEPPER
2 TEASPOONS ITALIAN DRY SEASONING
1 TABLESPOON FLOUR
1/4 CUP VEGETABLE BROTH
1 TABLESPOON SOY SAUCE


8 SLICES PROVOLONE CHEESE
4 WHOLE WHEAT HOAGIES, SPLIT AND TOASTED

HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT.  SAUTE ONIONS FOR ABOUT 2 MINUTES UNTIL STARTING TO CARAMELIZE.

ADD MUSHROOMS, BELL PEPPERS AND ITALIAN SEASONING, CONTINUE COOKING WHILE STIRRING UNTIL VEGETABLES ARE WILTED, 7 MINUTES.

REDUCE HEAT TO LOW; DUST VEGETABLES WITH FLOUR AND STIR.  

ADD BROTH AND SOY SAUCE;  BRING TO SIMMER.


REMOVE HEAT.


PLACE HOAGIES OPENED ON A COOKIE SHEET.  


DIVIDE MIXTURE AMONG THE 4 AND PLACE 2 SLICES OF CHEESE EACH OVER MIXTURE.

BROIL IN OVEN UNTIL CHEESE MELTS AND HOAGIES ARE TOASTED.

SERVE HOT WITH CHIPS OR FRIES.

MAKES 4 SANDWICHES.