Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

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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!

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Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

Makes two subs

INGREDIENTS

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

olive oil

balsamic vinegar

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DIRECTIONS

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.

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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.

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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.

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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!

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3 thoughts on “Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

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