Oh man! This Portobello Cheese "Steak" Sandwich is SO GOOD! Just writing this post and looking at the pictures is making me crave it again. I can't wait for the next time we enjoy this for dinner. This is a wonderful alternative to a meat-based sandwich. Even my non-vegetarian husband loved it. The biggest amount of time is spent slicing the veggies, but the actual cooking and assembly is quite easy. I love the colors, the cheesy deliciousness, the garlic mayo, and the addition of Sriracha puts this over the top for those of you who like spice. My 4 year old actually downed the entire sandwich and the 20 month old gobbled down the filling. This is a new house staple for sure!
1/2 C mayonaise
4 cloves garlic, crushed
2 Tbsp olive oil
4 large portobello mushrooms, gills removed and cut on an angle
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, cut into strips
salt and pepper, to taste
1 Tbsp flour
2 Tbsp soy sauce
4 hoagie rolls
4 provolone slices
Sriracha (optional, but recommended!)
- Combine the mayo and garlic in a small bowl. Keep in the fridge until ready to use.
- Heat the oil in a large skillet over medium high heat. Add the mushrooms, bell peppers, and onions. Allow to cook until the mushrooms release their moisture, about 10-15 minutes. Add salt and pepper and stir. Mix in flour. Then add soy sauce and stir to combine.
- Preheat the oven to 475 degrees.
- Prepare the sandwiches but first putting a layer of the garlic mayo inside the roll. The fill it up with the mushrooms and veggies. Top with provolone. Heat in the oven until the cheese is melted and the buns just begin to brown on the edges. Enjoy hot and topped with Sriracha if desired.
This is an original recipe