This is mine and my husband's favorite dish! We sometimes add a tabelspoon of worchestershire sauce and a good crank of black pepper. I tend to add more peppers and onions. This is the best on a great bakery crusty roll (think bolera rolls from the bakery section or a Turano roll). Nothing really soft. Then to finish it off, we pop each cheese topped sandwich under the broiler! Unfortunately, there's never any leftovers.
Portobello "Philly Cheese Steak" Sandwich
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.
50 Reviews for Portobello "Philly Cheese Steak" Sandwich
Only change I made was instead of the flour, stock and soy I made it a bit more decadent and used a bit of philadelphia cream cheese. So delightful!
Made this tonight and it was a hit! The only thing I did was used more cheese.
This is one amazing sandwich. The portobello mushrooms are so meaty and substantial, and the flavors of this recipe combine so well together. This definitely tastes like a guilty-pleasure sandwich, but there's no need for guilt. This is being added as one of my go-to low-cal recipes.
This was so quick and easy to make. I didn't change anything (except I may have added more cheese, I didn't measure it). My non-vegetarian family loved it, and even though I'm not really a fan of mushrooms, I loved it too. The oregano was a little strong, so next time I may do 1.5 tsp instead of 2 of the dry.