Vegetarian Philly Cheese Steaks
Servings Prep Time
2sandwiches 5minutes
Cook Time
15minutes
Servings Prep Time
2sandwiches 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat a large skillet on the stove on high heat.
  2. Pat the sliced onions and peppers on a paper towel to make sure there is no residual water after rinsing and cutting them. Sear them in the hot pan until they’re slightly charred on the edges. Cook them for about 6 minutes flipping them once in between. (Don’t bother them too much while cooking so they can brown)
  3. Add the water to the onions stirring until it evaporates. Salt and pepper the onions and peppers to taste, and then transfer them to a small bowl. Set aside
  4. Coarsely chop the mushrooms and add them to a bowl. Add the mustard, chili powder, sage, and garlic and combine. Oil the skillet and sear the mushrooms until they brown. Remove from the heat.
  5. Wipe the skillet down with a paper towel. Slice the bread lengthwise, and open them so they lay flat. Oil or butter the skillet, and lay the bread on the pan with their insides down. Cook for 45 seconds until they’re just toasted.
  6. Assemble the sandwiches, while everything is still very warm. Add the 1/2 the peppers, 1/2 the onions, 1/2 the cooked mushrooms, 2 slices or 1/3 cup of the provolone and condiments (I’m a ketchup and tiny bit of lite mayo person) Then wrap the sandwich with aluminum foil and let the sandwiches steam for at least 5 minutes to allow the cheese to melt and the bread to soften.