All Photos © Christine Elise McCarthy 2013
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These are pretty easy & even more decadent & delicious! You could make it with real skirt steak or something or, if you are vegan, use a vegan cheese.
It is Christmas week & my badass boyfriend, Miles, is in town. I have chilled champagne & a warm man under my roof. I plan to enjoy them both as much as possible so I will just post this as a recipe. Enjoy!
Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)
Makes two subs
2 hoagie rolls (softer is better than crusty)
1 green bell pepper (or other color) – sliced
1/2 onion – sliced
4 portobello mushrooms – chopped
3 garlic cloves – minced
Provolone cheese or Velveeta or Cheese Whiz or vegan alternative
Heat the oven to 250 degrees.
Heat a tablespoon or so of olive oil in a saute pan over medium heat. Saute the onions & peppers until soft – maybe 5-10 minutes. Add garlic and incorporate. Drizzle with a tablespoon (or more to taste) of balsamic vinegar & separate into two portions in the pan.
Top with whatever cheese you are using & heat, covered, for a few minutes or until the cheese gets melted. I used a slice of provolone on each of these.
Cut your rolls taking care not to cut all the way through them. Add the mushrooms & cheese & top with more cheese. I used Velveeta on one & provolone on the other.
Now wrap them VERY tightly in aluminum foil. Squeeze these bad boys to about half their original diameter. Heat them for about 15-20 minutes.
If you make them in advance & want to reheat them – do that at 350 degrees for about 25-30 minutes.
Unwrap them, get a beer & get your fucking eat on all veggie Philly-style!