This week’s Sunday Supper theme was Hometown foods. I grew up in Philly, and there is one dish that is authentically Philadelphia. It’s cheesy, gooey, and is piled high with steak. It’s Philly Cheese Steak! Admit it, that’s where your head went right away anyway!
Well I have a confession, I’ve never actually had a Philly Cheese Steak from either of the “authentic” shops. Heck I don’t even know if I’ve had a philly cheese steak in my life outside of what my mom would make us as kids. I became a vegetarian at 13 and haven’t had meat since. We didn’t eat out much as kids, so cheese steaks from Geno’s or Pat’s was certainly not on my radar. We moved to North Carolina about 5 months before I turned vegetarian so once I started visiting Philly and going out for food, I was no longer eating meat. So I can’t tell you who makes a better philly cheese steak.
But what I can tell you about a Philly Cheese Steak is there is always a great debate surrounding what makes them “authentic” – real cheese, cheese wiz, peppers and onions, just meat and cheese? Well you get the jist. They are up for interpretation. But this vegan dish is mine! No meat here, but just as much flavor! I love substituting mushrooms for steak or burgers. I love making portobello mushroom burgers in the summer on the hot grill, they’re a great vegetarian alternative to a burger.
Benefits of mushrooms
- Good source of protein and fiber with relatively low calories
- Minerals: selenium, (help prevent cell damage and helps form DNA), copper,(immune system, nerve and blood vessle health), phosphorus (bone strength). More potassium than a banana (aids in nerve and muscle function) B vitamins niacin and folate which are needed to keep your metabolism and nervous systems healthy. (Source)
So lets talk about the ingredients for a second, ok? I used my favorite portobello mushroom marinade for in this dish. Peppers and onions, you better believe it! Cheese wiz? Real cheese? How about cashew cheese! I discovered how amazing it was a few weeks ago when I was recipe testing vegan lasagna and omg I’m addicted! Even Dave was surprised by how much it taste like cheese!
We picked up Rudi’s gluten-free Ciabatta Rolls to make these portobello Philly Cheese Steaks on. They are not as big as a traditional hoagie roll, but they would be the perfect size for party food (hello playoffs and Superbowl), or you can be like me and have 2-3 at a time for dinner! The rolls have less calories than a typical slice of bread, so I can’t complain. The texture was spot on and I loved every bite of this dish! I highly recommend these rolls if you are avoiding gluten for any reason. However these rolls are not vegan.
Perfect for any diet, this Portobello Philly Cheese Steak are the perfect Sunday Supper meal! They come together quickly and are surprisingly filling. You will want to hold onto this mushroom recipe for the summer. The balsamic and aminos don’t add any additional fat and minimal calories, making this the perfect dish to serve anytime of the year!
Portobello Philly Cheese Steak
Easy to assemble and full of veggies, these Portobello Philly Cheese Steaks are the perfect addition to your Sunday supper or Superbowl party! Vegan, gluten free, and dairy free, these portobello cheese steaks are going to please everyone with the intense flavors and great texture!
- 1 package Pack of rolls. We used Rudi's use Ezekiel Sprouted Whole Grain Burger Buns for vegan or bread of choice for your dietary needs
Peppers and onions
- 1 green pepper sliced thin and halved
- 1 white or yellow onion thinly sliced
- 1 tbs. balsamic vinegar
- 1 tbs. Bragg's liquid aminos or Coconut Aminos
- Pinch salt 1/4 tsp or less
- Black pepper to taste
- 2 packages baby portobello mushrooms also called cremini mushrooms sliced
- 1 tsp. dried thyme
- 1/4 tsp. salt
- 1 tbs. balsamic vinegar
- 1 tbs. Braggis Liquid Aminos
- 1 cup raw cashews soaked
- 2 tbs. cashew milk
- 1/4 tsp salt
- Soak raw cashews for 2 hours to overnight in hot water in the fridge.
- Drain cashews from water. Add to food processor. Process 1-2 minutes. Add cashew milk and salt. Puree until smooth. Set aside.
Peppers and onions:
- Thinly slice onions. Add to a large skillet over medium heat that has been sprayed with non-stick (I used olive oil). Cook 2-3 minutes.
- Add thinly sliced green bell peppers to onions. Saute 2-3 minutes. Add 1-2 tbs. water to pan and allow to cook over medium low heat until onions and peppers have softened just a bit. Add balsamic and aminos. Stir and cook 2 more minutes. Take off heat.Taste for salt and add black pepper to your liking.
- While peppers and onions are cooking, slice mushrooms.
- Add mushrooms to a large saute pan sprayed with non-stick spray. Alllow to cook 3-4 minutes without adding salt or liquid. After that time, add salt and thyme. Saute 2-3 minutes, allowing some of the moisture to come out of the mushrooms.
- Add balsamic and aminos. cook 2 minutes.
- Take off heat and taste for salt and add black pepper to taste
- To assemble the sandwich, cut rolls through the center. Dig out any extra dough from the center.
- Spread some cashew cheese one one side of the roll. Add mushrooms then top with green pepper and onions. Enjoy!
What about you?
- What is a dish your hometown is known for?
- Do you ever use portobello mushrooms in place of meat?
- Have you had a cheese steak from Gino’s or Pats?
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- New England Beans and Cod by Cooking Chat
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- Philadelphia Tomato Pie by The Redhead Baker
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- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
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- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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