Once again, I was wandering around aimlessly on Pinterest, as I am want to do, and saw a picture for portobello cheese steaks. Hmm… My little brain started to churn and I started to research some recipes. It can’t be THAT difficult, right? You just replace the steak with the shrooms. Trouble is, I don’t actually HAVE a cheese steak recipe of my own. No, really, I don’t. We don’t usually make them at home. Something about not being able to thinly slice steak at home.
Monday is meatless, so we don’t need to be talking about no meat. Well, I mean, we need to be talking about no meat; meals that is. *snort*
So, I wandered around Pinterest and saw a picture of one of these, started doing some research, which didn’t take long, and started to figure out what I wanted to put in mine. I basically wanted to know if there was something other than mushrooms, peppers, and onions needed to go into this dish. I couldn’t imagine WHAT but ya never know. So, nope. Mushrooms, peppers, onions, cheese, bread. That about wraps it up. No, this isn’t a wrap. It’s a sandwich. I guess you could make it a wrap if you REALLY wanted to.
You can see the soup in the background. I accidentally made it saltier than anticipated, so I didn’t put much salt in this recipe. Just whatever you feel it needs; “to taste” as they call it. Oh. You noticed the wine did you? No it’s not necessary, but does add a depth of flavor that really enhanced the mushrooms. You can replace it with broth if you want. It’s not enough to make a heavy, wine flavor. It’s just a dash of, “Hmm…what is that flavor?”
These babies are HEARTY. HEART-Y!! I used 4 whole portobello caps for us. That made 2 hefty portions for dinner, and a smaller one for lunch the next day. They were tender and juicy, the peppers and onions were nice and tasty. I melted the cheese on top in the broiler, not in the pan. Sometimes the bread gets a little extra crispy when I do that, so you might want to watch for that. I’m almost positive this is a sammy we will be making again. They were quick, easy, tasty, and with some Easy Fries would make a great weeknight meal.
Portobello Cheese Steak Sandwiches
Recipe by A Kitchen Hoor (@flowerfroggirl)
onions, thinly sliced
red bell peppers, thinly sliced
green bell peppers, thinly sliced
portobello mushroom caps, sliced
salt and pepper
provolone cheese, sliced
- Heat a large skillet coated with cooking spray over medium-high heat. Add portobellos and cook until softened and browned, about 3 to 4 minutes. Turn the heat to high and add the wine; cooking until it is absorbed. Remove the portobellos from heat and keep warm.
- Wipe the pan, coat with cooking spray, and add the peppers and onions. Saute until softened, about 5 to 8 minutes.
- Return the portobellos to the pan and continue cooking until the mushrooms are heated through.
- Divide the mixture evenly into 4 hoagie rolls. Top with provolone cheese and broil until the cheese is bubbly and browned. Serve with French Onion Soup