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!
Prep Time2 hrs 10 mins
Cook Time15 mins
Total Time2 hrs 25 mins
- 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
- 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
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!
Calories: 115kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Fiber: 1g | Sugar: 3g