Portobello Mushroom Philly Cheesesteaks
Ingredients
- 2 tbsp oil
- 1 small yellow onion, sliced thinly
- 1 green bell pepper, sliced into thin strips
- 4 large portobello mushroom caps, sliced thinly
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 package @fieldroast Creamy Original Chao Slices
- 4 rolls or buns
Optional
- 1-2 tbsp plant-based milk
Preparation
In a skillet, heat oil over medium heat. Add onion and sauté for 5-7 minutes, stirring frequently, until softened and slightly browned.
Add pepper and continue to cook for 3-4 minutes.
Add portobellos, soy sauce, garlic powder, onion powder, paprika, salt and pepper and cook for additional 7-10 minutes, until mushrooms are browned and tender.
Fill buns/rolls with portobello mix, then top with melted cheese. Enjoy!
Cheese
Meanwhile, dice Chao slices (this helps them melt faster).
Add to a small saucepan over low heat and stir well.
It will take about 10 minutes for the cheese to fully melt, so keep a close eye on it and stir frequently.
Once the cheese is mostly melted, whisk in a tablespoon or two of plant-based milk and whisk well until incorporated.
