Description
This Veggie Philly Cheesesteak is a flavorful and hearty sandwich featuring sautéed portobello mushrooms, caramelized onions, and colorful bell peppers, all topped with melted provolone cheese and served on a toasted sub roll. A perfect vegetarian twist on the classic Philly cheesesteak, combining rich umami flavors with a buttery, garlicky toasted bread.
Ingredients
Vegetable Filling
- 1/2 large white onion, thinly sliced
- 1 Tablespoon butter
- 2 large portobello mushrooms, thinly sliced
- 2 Tablespoons cooking oil
- 1/4 green pepper, sliced
- 1/4 red pepper, sliced
- 1 Tablespoon tamari
- Salt and pepper, to taste
Bread and Cheese
- 1 large French sub roll (or 2 smaller rolls)
- 2 cloves garlic, crushed
- 1.5 Tablespoons butter
- 3 ounces thinly sliced provolone cheese
Instructions
- Caramelize Onions: Heat a large non-stick pan over medium-low heat and add 1 tablespoon butter. Once melted and the pan is heated, add the thinly sliced onions along with a pinch of salt. Cook for about 20 minutes, stirring occasionally, until the onions start to brown and caramelize. Remove the onions from the pan and set aside.
- Cook Mushrooms: Increase the heat to medium and add 2 tablespoons cooking oil to the pan. Add the thinly sliced portobello mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Add Peppers and Tamari: Pour in 1 tablespoon tamari and add a splash of water if the pan looks dry. Then add the sliced green and red peppers along with the caramelized onions back into the pan. Sauté everything together for about 5 minutes until the peppers become tender. Season the mixture well with sea salt and black pepper to taste.
- Preheat Oven: Heat your oven to 400°F (200°C) to prepare for toasting the rolls.
- Prepare Garlic Butter and Toast Roll: Combine the crushed garlic with 1.5 tablespoons of butter. Brush this garlic butter generously onto both sides of the sub roll. Place the bread on a baking sheet and bake in the preheated oven for 5 minutes or until the butter melts and the roll starts to toast.
- Assemble the Sandwich: Remove the toasted roll from the oven and layer the mushroom and pepper mixture inside. Top the vegetable filling with the thinly sliced provolone cheese.
- Melt Cheese: Return the assembled sandwich to the oven. Toast until the provolone cheese is melted and bubbly, about 3-5 minutes.
- Serve: Remove from oven and serve immediately while warm and melty.
Notes
- For best flavor, use fresh portobello mushrooms and slice them thinly.
- You can substitute tamari with soy sauce if tamari is unavailable.
- Adjust the amount of garlic butter based on your preference for garlic flavor.
- If you prefer a more charred flavor, you can use a skillet to toast the sandwich instead of the oven.
- This sandwich can be made vegan by using vegan butter and plant-based cheese alternatives.
- Leftover mushroom mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
