Vegetarian Philly cheesesteak
Try a meaty-tasting (but vegetarian) take on the classic Philadelphia sandwich
2 portobello mushrooms (12-15cm diameter), prepped and sliced
1 medium white onion, sliced
1 red capsicum, seeded and sliced
1 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
Salt and pepper
4 slices provolone cheese
4 wholemeal rolls
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.
Ingredients
1 tbsp canola oil or olive oil2 portobello mushrooms (12-15cm diameter), prepped and sliced
1 medium white onion, sliced
1 red capsicum, seeded and sliced
1 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
Salt and pepper
4 slices provolone cheese
4 wholemeal rolls
Method
Cook the portobellos
Heat a large pan on medium-high heat. Add half the oil, swirling the pan to evenly coat the bottom. Then add the portobello slices and cook, stirring occasionally, until they’re nicely caramelized; about eight minutes. Remove them to a plate.
Finish the vegetables
Heat the remaining oil in the same pan and add the onion and capsicum. Sauté until the vegetables have begun to brown; about eight minutes. Return the mushrooms to the pan and stir in the soy and Worcestershire sauce. Cook until the vegetables have absorbed most of the liquid. Season to taste with salt and pepper; remove the pan from the heat.
Assemble the sandwiches
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.
Notes
NUTRITIONAL INFO PER SERVING:
1700 kilojoules, 17 grams protein, 56g carbohydrates, 9g fibre, 16g fat, 880 milligrams sodium.
