Vegetarian Philly-Style Portobello "Cheesesteak" Sub

4 whole wheat buns
2 tea. Olive oil
1 med. Onion, sliced
4 large Portobello caps, sliced
1 large red bell pepper, thinly sliced
2 tea. Dried Italian seasoning (or 2 Tab. minced fresh Oregano)
1/2 tea. Black pepper, or to taste
1 Tab. Flour
1/4 cup vegetable broth
1 Tab. Soy Sauce
3 oz. sliced Provolone Cheese

Split buns in half and lay open on a baking pan. Toast in a 350 deg. oven.
Meanwhile,  heat oil in skillet and add onion slices. Cook 3 minutes, stirring often. Add mushrooms, bell pepper and spices. Cook @7 minutes. Sprinkle vegetables with flour and stir to coat. Stir in broth and soy sauce. Remove from heat and lay cheese slices over vegetabkes, cover and let stand a couple minutes, until cheese has melted. Dividing into 4 portions, scoop a portion onto the bottom half of the toasted bun, leaving the melted cheese layer on top. Serve immediately.

Makes 4 subs. Per sub: 274 calories,  10 g. Fat, 35 g. Carbs., 13 g. Protein,  6 g. Fiber

*The dark gills on the underside of the mushroom can turn food an unappealing dark gray color, so you may want to, you can remove them with a spoon. If the color does not bother you, you can leave them, as they are edible.