Portobello Cheese-Steaks and one from MealsMatter.org called Portobello "Philly Cheese Steak" Sandwich.
2 portobello caps, thinly sliced
1 medium to large onion, thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
2 to 3 teaspoons oregano (dried)
1/2 teaspoon or so black pepper (didn't measure, so this is a guess)
flour to coat veggies (1 to 2 tablespoons)
2 teaspoons Braggs or lower sodium Soy Sauce
2 teaspoons vegan Worcestershire sauce
1½ teaspoons Balsamic vinegar (I'll leave out next time)
1/2 to 2/3 cup mushroom broth
shredded vegan cheese (your favorite)
Saute onion in olive oil until it's soft and starting to brown; add garlic and sliced mushroom. Sprinkle with the oregano and black pepper. Saute until mushroom is soft, stirring frequently.
Sprinkle mushroom/onion mixture with flour, stir to coat. Add broth, Braggs, Worcestershire sauce, and vinegar (if using). Simmer until broth has thickened. Serve on French rolls, whole wheat bread, or pitas. Top with shredded vegan cheese of your choice and peppers. Enjoy!