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Jewish World Review Eating Well: PHILLY CHEESE STEAKS --- hold the steak! By Penelope Wall JewishWorldReview.com | There are many kinds of vegetarians out there, but my version falls closer to the "selectatarian" category. I do eat meat once in awhile, but I like to limit it to special occasions. For the most part, I love to let my vegetarian food be what it is: vegetables. But sometimes a little irony is fun, too. Recently, I was invited to a dinner. I offered to bring these Portobello "Philly Cheese Steak" Sandwiches as a vegetarian version. The meaty mushroom and melty cheese combo was a big hit! Even better than the real deal, in my opinion. Try classic meat dishes like this one with a vegetarian twist and challenge yourself to go meat-free at least once a week. I dare you! WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH Makes: 4 sandwiches Prep Time: 25 minutes Total Time: 25 minutes Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably -- but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. 2 teaspoons extra-virgin olive oil 1 medium onion, sliced 4 large portobello mushrooms, stems and gills removed (see tip below), sliced 1 large red bell pepper, thinly sliced 2 tablespoons minced fresh oregano or 2 teaspoons dried 1/2 teaspoon freshly ground pepper 1 tablespoon all-purpose flour 1/4 cup vegetable broth 1 tablespoon reduced-sodium soy sauce 3 ounces thinly sliced reduced-fat provolone cheese 4 whole-wheat buns, split and toasted Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper, and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy 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. 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. Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon. Recipe Nutrition: Per serving: 258 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 12 g protein; 6 g fiber; 529 mg sodium; 708 mg potassium Nutrition Bonus: Vitamin C (94 percent daily value), Vitamin A (30 percent dv), Calcium (24 percent dv), Potassium (20 percent dv), Folate (16 percent dv). 2 carbohydrate servings Exchanges: 2 starch, 1 vegetable, 1 high-fat meat (Penelope is a web producer and writer for social and interactive media at EatingWell. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Eating WEll Inc.. Distributed by Tribune Media Services Inc.