Mushroom Philly Cheesesteak Sandwiches
Makes 4 sandwiches
- 1 14-ounce package Monterey Fajita Time Sliced Portabellas OR 2 8-ounce packages Montery Portabella Caps, sliced*
- 1 tablespoon steak seasoning
- 1 teaspoon onion power
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon + 1 teaspoon light olive oil or canola oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3/4 cup sharp cheddar cheese
For the sandwiches:
- 4 hoagie rolls or white sub sandwich rolls
- 6 slices provolone cheese, sliced in half
- Preheat oven to 400 degrees. In a large bowl, add the mushrooms, spices, balsamic vinegar, and Worcestershire sauce and toss to combine.*
- Heat a large cast iron or nonstick skillet over medium-high heat, and add the 1 tablespoon of oil and mushrooms. Cook the mushrooms for 8-10 minutes until they are tender, stirring them only once or twice. Remove mushrooms from the pan and set aside.
- Add 1 teaspoon of oil to the same skillet and add the sliced onions and peppers. Cook for about 10 minutes or until tender.
- Add the mushrooms back to the skillet with the peppers and onions, then add the sharp cheddar cheese and mix until the cheese melts and coats the veggies. Remove from heat.
- To assemble the sandwiches, slice the rolls in half length-wise and scoop out some of the inside of the rolls to make room for the veggie filling. Add 1/4 of the veggie mixture to each sandwich, top each with 3 of the half-slices of cheese and place the top of each roll back on the sandwiches.
- Bake for 5 minutes until the cheese is melted and the sandwiches are slightly crisp on the outside.
*Note: If using the Fajita time mushrooms, remove the seasoning packet that comes in the package. If using the Portabella caps, you'll only need about 3/4 of the sliced mushrooms for this recipe.