Portobello Cheese Steak Sandwiches

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Since we were having soup, I need a hearty sammy to go with the soup.  S can’t have just soup.  Or so he says.  We’ve had some HEARTY soups and we haven’t had much other than some croutons or toast to go with it.  So, I’m not sure how that’s working out for him.  Granted, last it’s been tons of veggies, some meat, and sometimes some noodles.  Yeah, pretty hearty soups.  You’ll see another one sometime soon.

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.

Yes yes.  I know you can request them to do that at the store, but we usually buy our meat on mark down.  We RARELY pay full price.  Since we purchased the food saver, we don’t buy regular priced meat unless we have to.  I have been making our menu based on what we’ve purchased marked down.  It has saved quite a bit on our grocery bill.  While the food saver was a considerable initial investment, it has saved is probably about twice that so far.  I highly recommend them!

Anyway.

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.

Ingredients

• 1 cup onions, thinly sliced
• 1/2 cup red bell peppers, thinly sliced
• 1/2 cup green bell peppers, thinly sliced
• 4 whole portobello mushroom caps, sliced
• 2 tablespoons red wine
• salt and pepper to taste
• 4 whole hoagie rolls
• 4 ounces provolone cheese, sliced

Cooking Directions

1. 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.
2. Wipe the pan, coat with cooking spray, and add the peppers and onions. Saute until softened, about 5 to 8 minutes.
3. Return the portobellos to the pan and continue cooking until the mushrooms are heated through.
4. 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