This grilled sandwich definitely gives off the Philly Cheesesteak vibe, but with a plant-based twist. Spice up your lunch with a grilled “steak” and cheese sandwich that’s both nutritious and indulgent.
This recipe is from Kiki Nelson’s cookbook Planticiously simple. It’s easy to make, and made with portobello mushrooms and caramelized onions. It’s also topped with a delicious vegan poblano cheese sauce that you can find in her book.
For your sauce, you’ll only need poblano peppers, russet potatoes, cashews, garlic and onion powder, and lemon juice, making this vegan cheese sauce easy to make. prepare. However, if you are unable to make your own sauce, purchasing a vegan cheese sauce and adding poblano peppers to it is an alternative option you can consider.
Read more: 10 Vegan Sandwich Ideas
Portobello mushrooms have many benefits. They contain protein, B vitamins, phosphorus, selenium, potassium, and vitamin D. Additionally, Portobello mushrooms are known to be good for your immune system and provide your body with nutrients that promote gut bacteria beneficial.
Additionally, portobello mushrooms are easy to grill, fry, marinate, and stuff. For this recipe, you’ll thinly slice your mushrooms and pan-fry them. Some of the main benefits of using portobello mushrooms are their meaty texture, distinct umami flavor, and ability to absorb flavors easily.
Read more: 10 Vegan Burger Recipes
Grilled Steak and Cheese Sandwich
This Philly Cheesesteak-inspired mushroom toastie is delicious and easy to make. Simply prepare your nonstick pan for frying and enjoy the combination of spicy and salty flavors. Note that if you want more than one serving of this recipe, you will need to double or even triple it to serve to your friends and family.
Ingredients
Cooking spray
1portobello mushroom cap(110 grams), dried and thinly sliced
½small yellow onionsliced
Garlic saltto taste
½cuppoblano cheese sauce
2slices of sprouted grain breador bread of your choice
Instructions
Heat a large nonstick skillet over medium-high heat. If desired, you can coat it with cooking spray to promote even cooking, but it is not necessary.
Add the mushrooms and onion with a pinch of garlic salt and sauté until the vegetables are tender, about 8 minutes. If they start to stick, you can add a little water. Remove the pan from the fire.
Spread the poblano cheese sauce on one slice of bread. Top the cheese with the mushroom and onion mixture, then the second slice of bread.
Wipe out your nonstick pan, lightly coat it with cooking spray, and return it to medium heat.
Add the sandwich and grill until golden brown on the first side, about 3 minutes. Carefully flip the sandwich and repeat on the other side. Serve warm.
