Portobello Cheese "Steak" Sandwich

Oh man!  This Portobello Cheese "Steak" Sandwich is SO GOOD!  Just writing this post and looking at the pictures is making me crave it again.  I can't wait for the next time we enjoy this for dinner.  This is a wonderful alternative to a meat-based sandwich.  Even my non-vegetarian husband loved it.  The biggest amount of time is spent slicing the veggies, but the actual cooking and assembly is quite easy.  I love the colors, the cheesy deliciousness, the garlic mayo, and the addition of Sriracha puts this over the top for those of you who like spice.  My 4 year old actually downed the entire sandwich and the 20 month old gobbled down the filling.  This is a new house staple for sure!

Ingredients

1/2 C mayonaise

4 cloves garlic, crushed

2 Tbsp olive oil

4 large portobello mushrooms, gills removed and cut on an angle

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 large onion, cut into strips

salt and pepper, to taste

1 Tbsp flour

2 Tbsp soy sauce

4 hoagie rolls

4 provolone slices

Sriracha (optional, but recommended!)

 Directions

1. Combine the mayo and garlic in a small bowl.  Keep in the fridge until ready to use.
2. Heat the oil in a large skillet over medium high heat.  Add the mushrooms, bell peppers, and onions.  Allow to cook until the mushrooms release their moisture, about 10-15 minutes.  Add salt and pepper and stir.  Mix in flour.  Then add soy sauce and stir to combine.  
3. Preheat the oven to 475 degrees.
4. Prepare the sandwiches but first putting a layer of the garlic mayo inside the roll.  The fill it up with the mushrooms and veggies.  Top with provolone.  Heat in the oven until the cheese is melted and the buns just begin to brown on the edges.  Enjoy hot and topped with Sriracha if desired. 

This is an original recipe

Weekly Menu

Happy Memorial Day!  I hope you are able to enjoy some extra time with your family as we remember  those who sacrificed everything to serve our country.  The holiday weekend has been beautiful and I have spent it enjoying the outside with my family.  Sunday was wonderful because we didn't have a single place we had to be all day.  Those of you with kids can understand how exciting that was.  No birthday parties, no activities, nothing!  We got to completely relax and just let the day unfold.  We won't have another day like that for about 2 months, so we certainly enjoyed it!  We also brought home a wonderful selection of produce from the farm including kale, white and purple cauliflower, zucchini, summer squash, beets, carrots, celery, cucumbers, green beans, strawberries, and blueberries (brought in from an organic farm less than 30 minutes away).  With this colorful assortment, we will be enjoying the following:

• Portobello Cheese "Steak" Sandwich with Baked Zucchini Rounds and Lemon Garlic Aioli
• using the zucchini, summer squash, and some left over sweet Maui onions and garlic from last week

• Hawaiian Plate Lunch of Chicken Katsu, Hawaiian-Style Mac Salad, and rice
• using the carrots and celery

• My Famous Macaroni and Cheese (slightly altered by using only cauliflower)  with Easy Italian Green Beans
• using the white and purple cauliflower and green beans

• I will be making deli-style cheese sandwiches for some lunches
• using the cucumbers

• We will be having the Rainbow Smoothie for other lunches
• using the kale, beets, and carrots

• We will be enjoying the strawberries and blueberries for dessert