THE FIRST SUPPER

PHILLY CHEESE STEAK!

INGREDIENTS 

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

4 large portobello mushrooms, stems removed (sliced)

1 large green bell pepper thinly sliced

Freshly ground pepper to taste

Sea salt to taste

1/4 cup vegetable broth, or reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese (if you wanna do it vegan eliminate the cheese)

4 gluten free buns, split and toasted

Sauce

2 tbs ketchup

1 tbs spicy mustard

2 tbs gluten free soy sauce

1/2 tsp woschetsere sauce

1 tsp brown sugar

Garlic and onion powder to taste

DIRECTIONS

1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until somewhat soft. Add mushrooms, bell pepper, sea salt and pepper and cook, stirring often, until the vegetables slightly softened, don't cook them so long that they become wilted.

2) Stir in 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.

3) 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.

ummm YUM!

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