Philly Cheesesteaks were my favorite sandwich in the whole world, although I never had an authentic one from Philly, we had a great shop in Oakland that was THE SPOT for everyone. Crispy bread and melted cheese…yum!
When I went veg, the first sandwich I had was a vegan version of a Philly made with mushrooms. It wasn’t long before I made my own version and now you can make it too.
Preheat the broiler. Heat a deep skillet with 1 Tbs. olive oil. Add 8 sliced large Portobello mushroom caps and let brown, about 8-10 minutes. Add 4 minced garlic cloves, 1 tsp. dried thyme and ½ tsp. black pepper. Mix well. When the mushrooms are browned and shrunken, add ½ large onion, sliced and salt to the skillet. Don’t add the salt until after the mushrooms are browned as it slows down their cooking.
Cook about 5 minutes until the onion is caramelized and softened. Add 1 tsp. liquid smoke (optional) and 1 Tbs. vegan Worcestershire sauce and mix well. Continue to let cook about another 3-4 minutes.
Slice open 2 long or 4 short loaves of bread and place on a baking sheet. Apply the cooking spray (or drizzle olive oil) on the bread. Take a clove of garlic, cut the tip off, and rub the garlic on the bread (you may also use dried garlic powder).
Spread vegan mayo on the bread, if using. Fill the loaves with the mushrooms. Top with vegan cheddar or Pepper jack cheese. Put the sandwiches in the broiler for about 4-5 minutes or until the cheese has melted. Cut the sandwiches into halves. Get a lot of napkins.
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