For those who love cheesesteak sandwiches but who don’t eat meat. Meaty portabella mushrooms combined with peppers, onions and melted cheese make a delicious sandwich that satisfies everyone.
Start to Finish Time:
Wash portabello mushrooms. They might seem a little dry, especially around the’gills’. Cut them into strips. Cover mushroom strips with olive oil and allow them to soak while you prepare the onions. Cut onions into thin strips.
Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown. The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil. The longer and slower you cook the onions, the better. Once onions are done, remove from skillet and add the peppers. Cook them quickly so they remain a little crunchy.
Preheat broiler. Use the same skillet to heat up the portabello mushrooms. Again, cook in butter and olive oil just until warm and tender.
Distribute cooked portabellos evenly to each roll. Cover with caramelized onions. Add cheese to taste. Sprinkle with parmesan cheese. Broil until cheese melts just a little and the rolls begin to brown, about 3-5 minutes.