Meatless Mondays just went to a whole new level. I have seen a ton of drool worthy vegan “cheesesteaks” out there, and I wanted to create one that was simple and easy to make, something we could turn to on those crazy nights where no one wants to put a lot of effort into dinner but a healthy meal is still necessary. This pretty much hit the nail on the head. I have multiple choices on making this sandwich creamy: my Ultimate Cheese Sauce, Sharp White Cheese Sauce, Fat Free Alfredo, or my new Creamy Alfredo Sauce from my orzo risotto recipe. You could even use one of the new awesome sliced cheese like Follow Your Heart or Chao. It’s great without any of these, but if you want that added cheesiness go ahead and add it in!
I made this meal many times before I posted it here. Mostly because I wanted to see if there was a difference between throwing all the ingredients in a pan, cooking and serving or taking the time to sauté each veggie separately to achieve the perfect cooking temperature for the individual ingredients. Well, from my trials, it worked just as great doing it the easy way! I actually even sliced everything the night before, threw it all in a bag, then when we were ready to eat I sautéed everything together and added all the other necessary add ins. It worked beautifully and everyone loved it. I even include a spicy option, a few of my favorite cherry bomb peppers, for those of you spice fans like me. They are really tasty and although hot, there is still some great flavor. Hope you enjoy and use this on those busy nights!
Philly Portobello Steak Sandwich
Ingredients:
- 4 Portobello mushrooms (de-stemmed)
- 1 small green bell pepper
- 1 small red bell pepper
- 2 cups spinach
- 1 sweet onion
- 2 cherry bomb peppers (optional for spicy version)
- 1 teaspoon fresh chopped garlic (about 1 medium garlic clove)
- 1 tablespoon parsley
- Your favorite oil for sauteing veggies or veggie broth if not using oil
- 2 tablespoons brown rice flour
- ½ cup veggie broth
- Himalayan pink salt and ground black pepper to taste
- Sprouted wheat or gluten free hot dog buns or sub sandwich rolls
Optional toppings:
note: The cherry bomb peppers add an extra level of flavor and spice. You can omit or even sub any other hot peppers you may like. The creamy sauces give it an extra creamy taste without compromising flavor or the vegan factor. You could even add a slice of vegan cheese, like the Follow Your Heart or Chao.
Tips to prep ahead: Slice veggies. Make optional toppings of choice.
Baby/toddler food idea: Feed baby puree of spinach, bell peppers and mushrooms. Feed toddler the filling (without the spicy peppers) with a spoon and the bread on the side.
Instructions:
Wash and thinly slice mushrooms, bell peppers, spinach, cheery bomb peppers and onion.
Saute garlic in a pan using oil or veggie broth until lightly browned. Add veggies and cook covered until mushrooms release some liquid.
Add parsley, salt and pepper and mix well. Remove cover and add flour and veggie broth and continue to cook until juice thickens.
Remove from heat and serve in buns. Top with one of the creamy sauces or sliced cheese if you want an extra layer of creaminess. Also serves well with a side of green bean fries (made with using the Asparagus Fries recipe but sub green beans).
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