Portobello Cheesesteak Sandwiches

Wow, has it really been a week since I posted last?  Well, I have a back-log of recipes I plan on posting, so this week, posting should be a little bit more regular.  Last week, I was looking for easy week-night meals and spotted this one from Stephanie Cooks, adapted from Eating Well.  We aren't huge meat eaters, so I thought this would be a nice and healthy alternative to the traditional Philly Cheesesteak sub.  Oh man, was this good...and super fast, too!  Between the sub and the baked {microwaved} potato, I think dinner took all of about 7 minutes to prepare!  I wouldn't mind making this more often.

2 Sub Rolls
1/2 teaspoon Olive Oil
2 Portobello Mushroom Caps, gills removed
1/2 Red Bell Pepper (we omitted)
1/4 Yellow Onion, sliced thin
1/4 teaspoon Oregano
1/2 tablespoon Soy Sauce
1/2 tablespoon Hot Sauce
2 slices Provolone Cheese

Wash the mushrooms and use a spoon to remove the gills from the cap (optional step).  Slice the mushroom and pepper into thin strips.  In a large skillet, heat the oil.  Add the mushrooms, peppers, and onions.  Cook until they are soft.  Add the oregano, soy sauce, and hot sauce.  Stir and cook for an additional 1-2 minutes.  Divide the mixture in two and top each pile with cheese.  Continue cooking until the cheese melts.  Place each pile onto toasted sub rolls.  Serve hot.