portobello teese steak sandwiches Recipe
Portobello Teese Steak Sandwiches originally from The New Vegan Table
Ingredients
- 2 large portobello mushrooms, stems and gills removed, thinly sliced
- 1/2 large yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 Anaheim, ancho, or other mild green chile, seeded and thinly sliced
- 2 Tbsp olive oil
- 1/4 cup dry white wine
- salt and pepper
- 2 sandwich rolls or a baguette cut into sandwich-size lengths
- 3-4 oz. cheddar flavored Teese, cut into small chunks
- In a saute pan, heat olive oil over medium-high heat.
- Add onions and cook until they begin to soften.
- Add bell pepper and chile and cook for a few minutes, until peppers have began to soften.
- Add the mushrooms, season with salt and pepper, and add wine. Saute until mushrooms are thoroughly cooked (the onions and peppers should be nearly caramelized by this point).
- Split the rolls 3/4 of the way through and lightly toast.
- Briefly heat the Teese in the microwave in a small bowl until melted.
- Divide the mushroom mixture between the rolls and poor the melted Teese over the top.
