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    You are in: Home / Recipes / Philly Cheese-N-Veg Sandwich Recipe
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    Philly Cheese-N-Veg Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Member #610488's Note:

    This is a meaty-tasting version of the classic Philly cheesesteak but wholly vegetarian.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wipe the top sides of the mushrooms with a damp paper towel. Don't rinse them-they will go soggy. Remove the stems with a small knife. Use a spoon to carefully scrape the gills from the undersides of the mushrooms, and then discard the gills. Slice into strips.
    2. 2
      Heat a large saute pan on medium high. Add half the oil, swirling the pan to evenly coat the bottom. Add the portobello slices and cook, stirring occasionally, until they're nicely caramelized, about 8 minutes. Remove them to a plate.
    3. 3
      Heat the remaining oil in the same pan and add the onion and bell pepper. Saute until the vegetables have begun to brown, about 8 minutes. Return the mushrooms to the pan and stir in the soy sauce and Worcestershire. Cook until the vegetables have absorbed most of the liquid. Season to taste with salt and pepper, and remove the pan from the heat.
    4. 4
      Divide the vegetables into four piles in the pan and top each pile with a slice of cheese. After the cheese has melted a little, use a spatula to tuck the vegetables into the rolls.

    Ratings & Reviews:

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    Nutritional Facts for Philly Cheese-N-Veg Sandwich

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.2
     
    Calories from Fat 122
    36%
    Total Fat 13.5 g
    20%
    Saturated Fat 5.6 g
    28%
    Cholesterol 19.3 mg
    6%
    Sodium 736.4 mg
    30%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.1 g
    20%
    Protein 14.5 g
    28%

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