Portobellos aren’t the only vegetarian substitute for meat, but they’re pretty darn perfect for treats like these. I love that you can grill, saute, and roast portobellos and achieve hearty, meaty results without the tang of soy-based products. I detest soy!! Makes me cray. Legitimately, soy does weird stuff to my brain. Can’t do it. Anyway, portobellos don’t pack a powerful protein punch like soy, but they do lend themselves well to a meal parallel to meat. In this case, Philly cheesesteak sandwiches, which are things I’ve never enjoyed until now. I’m not a fan of sweet peppers, so I used jalapenos, but you can use whatever peppers float your boat. I also did these open-faced style, but double the buns and you have a heck of a tasty mouthful.
2 portobello mushroom caps, thinly sliced
1 jalapeno, thinly sliced OR 1/4 c sweet pepper, thinly sliced
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp garlic powder
For the cheese sauce:
1 tbsp butter
2 tbsp flour
1/2 c water
1/2 c shredded cheddar cheese, packed
2-4 large buns, halved and toasted
1 large tomato, sliced for garnish (optional)
1 c mixed greens for garnish (optional)
In a large skillet, heat olive oil over high heat. Saute portobellos and peppers in hot oil for 5 minutes, seasoning with salt and garlic powder, until mushrooms are dark and tender. Adjust seasoning to taste. Remove from heat; set aside. For the cheese sauce, melt butter over low heat. Add flour and stir to combine. Slowly stir in water and continue stirring until no lumps remain. Remove from heat and add cheese and a dash of salt, stirring constantly until creamy and fully incorporated. To assemble sandwiches: layer 1/4 of mushroom mixture on each bun half. Top with cheese, tomato, and greens, if using. Enjoy immediately with a fork & knife!