Meatless Monday–Philly Mushroom Sandwiches

My family loves Philly Steak Sandwiches, and so do I. I started making these as a lighter alternative to the traditional beef version. It is super simple to do–and I usually make ahead for a quick weeknight meal. (I’m calling it meatless, but this recipe is not vegetarian.)

3 tbsp butter

2 large onions

2 colored bell peppers

3–6 oz. packages of baby bella mushrooms

Better than Bouillon–roasted beef flavor

Ciabatta or Hoagie Rolls

Mayonnaise

Provolone Cheese

Peel onions, and cut them in half from pole to pole and thinly slice.

Take the bell peppers and remove the top and the bottom and cut the ribs and seeds from the interior of the peppers.

Slice the ends into thin strips. Cut the rest of peppers so that you can lay it out flat and slice into matchsticks.

Heat a large skillet to medium and add butter. Once butter is melted, add the onions and saute until slightly browned.

Add peppers and cook for 6 or 7 minutes. Then add mushrooms that have been thinly sliced in the food processor.

Cover and cook until the mushrooms begin to exude their juices. Then uncover and cook until the mushrooms are done. Add 2 tsps up to about a tablespoon of Better than Bouillon and stir until thoroughly combined.

To assemble sandwiches:

Toast a ciabatta or hoagie roll under the broiler. Spread mayonnaise on half of the roll and put provolone on the other half (we prefer Bel Gioso) and return to the broiler until cheese is melted. Top with mushroom mixture and serve.

I use the same basic technique to make Philly steak sandwiches, except I leave out the bouillon and replace the mushrooms with a pound and a half of sliced deli roast beef that has been cut into strips and then sauteed with the onions and peppers. (Of course, you can do both mushrooms and beef if you’d like.)

Enjoy!