Portobello “Philly Cheese Steak” Sandwich
I have been making this recipe for Portobello “Philly Cheese Steak” Sandwich for a couple of years now and I love it. It’s especially tasty when yellow and orange bell peppers are on sale, but alas that is not always the case, so you can see that I only used red and green bell peppers in this photo and it turned out fine. The portobello mushrooms make it a hearty dish and it’s full of flavor from the Worcestershire sauce, soy sauce, garlic, and oregano. To make it truly vegetarian, you would need to omit the Worcestershire sauce and probably add more soy sauce to compensate.
After chopping a red onion, two bell peppers, and two portobello mushrooms into strips, cook the onion in olive oil, then add the peppers, mushrooms, oregano, minced garlic, salt, and pepper. After the veggies have been cooked down, add vegetable broth, soy sauce, Worcestershire sauce, and stir. Spread the vegetables out on the pan so they are in an even layer, then lay slices of Provolone cheese on top and cover the pan to let the cheese melt. Once melted, fill split rolls with the veggies and spoon any remaining liquid from the pan into the filled rolls.
You can see that in the photo above, I didn’t properly melt the cheese. You can melt the cheese in the pan on top of the vegetables or put the rolls on a baking sheet with the cheese to simultaneously melt the cheese and toast the rolls. This is a quick dish that perfect for busy weeknights and really highlights the flavor of the vegetables.