Recipe by Zesti_V
Easy to make vegetarian alternative to cheesesteaks! Favorite of family and friends.
Top Review by Wish I Could Cook
Great comfort food! I made it just as described, even with the ketchup (that I was originally skeptical about). I didn't realize it was *supposed* to make four -- but it made two really good sandwiches for us!
- 2 large portabella mushrooms (4-5 small)
- 1 -2 large onion
- extra virgin olive oil
- 4 hoagie rolls (sub)
- mozzarella cheese
- parmesan cheese
Directions See How It's Made
- Wash portabellos with a damp paper towel.
- The portabellos might seem a little dry, especially around the'gills'.
- Cut them into strips and place on a dinner plate.
- Cover mushroom strips with olive oil and allow them to soak while you prepare the onions.
- If they still appear dry, add more oil.
- Cut onions into thin strips.
- Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown.
- The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil.
- The longer and slower you cook the onions, the better.
- You can do this from 15-45 minutes depending on your schedule.
- Nothing tastes better than a nicely caramelized onion!
- Once onions are done, remove from skillet.
- Preheat broiler.
- Use the same skillet to heat up the portabello mushrooms.
- Again, cook in butter and olive oil just until warm and tender.
- (I recommend not cooking the mushrooms and onions together, portabellos have a habit of turning other food black.) Slice open the sandwich rolls and remove a little of the bread stuffing from each side.
- Distribute cooked portabellos evenly to each roll.
- Cover with caramelized onions.
- Add mozzarella cheese to taste.
- Sprinkle with parmesan cheese.
- Broil until cheese melts and rolls begin to brown, 3-5 minutes.
- Serve with ketchup for a cheesesteak flavor.