I wearily made them, all prepared to end up eating a bowl of soup or something once they were cooked and I deemed them not for me. Oh how I was wrong. I couldn't even taste the "mushroominess" at all. In fact if there had been more, I might have even made a second sandwich for myself. Monster ate half of his own sandwich, and Ethan's brother, Isaac, doesn't like onions, bell pepper, or mushrooms and he still found it quite tasty. Yeah they are that good! AND I forgot to add the spices, so they are normally even better.
If you end up making these let me know what you think of them. Now that I have the method down I'm definitely going to be putting my own spin on them.
Portobello "Philly Cheesesteak" Sandwiches:
2 tsp extra virgin olive oil
4 lg portobello mushrooms - stems and gills removed, sliced
1 lg red bell pepper - thinly sliced
1/2 onion - thinly sliced
2 cloves garlic - minced
2 tsp dried oregano
1/2 tsp fresh ground black pepper
1 Tbsp all-purpose flour
1/4 c. veggie broth
1 Tbsp soy sauce
4-5 slices provolone cheese - thinly sliced
4 sub rolls - split and toasted
- Heat oil in a large non-stick skillet over medium-high heat. Add onion and garlic and cook, stirring often, until soft and beginning to brown, 2-3 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 veggies, cover and let stand until melted 1-2 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.
|It's always easier to pre-slice everything before you start cooking|
|Kind of dark cause my kitchen, well sucks.|