With its rich umami taste, hearty texture, and cheesy indulgence, this plant-based twist on the classic Philly cheesesteak delivers a deliciously satisfying meal for vegans and non-vegans alike.
Instructions:
In a large bowl, whisk together the liquid aminos, balsamic vinegar, minced garlic, olive oil, salt, and pepper.
Add the sliced portobello mushrooms to the bowl and toss them in the marinade until well coated. Allow them to marinate for at least 15 minutes to absorb the flavors.
Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated mushrooms, onion slices, and bell pepper slices to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms are cooked through. Remove from heat.
While the vegetables are cooking, preheat your oven to 350°F (175°C). Split the sub rolls or hoagie buns lengthwise and place them on a baking sheet. Toast the buns in the oven for about 5 minutes until slightly crispy.
Once the buns are toasted, remove them from the oven. Spread vegan mayonnaise on the inside of each bun.
Divide the cooked mushroom, onion, and bell pepper mixture evenly among the buns, spooning it into the rolls.
Top each sandwich with a few slices of vegan cheese. Return the sandwiches to the oven for another 5 minutes or until the cheese has melted.
Remove the sandwiches from the oven and assemble any additional toppings you desire, such as sliced pickles, lettuce, or tomatoes.
Serve the vegan Philly cheese steak sandwiches warm and enjoy!
Feel free to adjust the seasonings and toppings according to your taste preferences.
