Mushroom Philly cheesesteaks

Amarante

Thu, May 05 2022, 12:11 pm

These were easy and a lot of fun to eat. I did use shiitake mushrooms as part of the mix as they have a "meaty" flavor

Mushroom Philly cheesesteaks

Excerpt From: Eitan Bernath - Eitan Eats the World

The key to mimicking the texture of the steak is to use a mix of different mushrooms. The different shapes and densities give the same bite and heft as “meat when they’re cooked. All the mushroom deliciousness gets piled into a warm hoagie roll, covered in provolone cheese, and broiled to bubbly, gooey sandwich perfection.

8 tablespoons vegetable oil
3 pounds mixed mushrooms (such as shiitake, oyster, cremini, and maitake), stemmed and thickly sliced
Kosher salt and freshly ground black pepper
2 green bell peppers, thinly sliced
1 medium onion, thinly sliced
3 garlic cloves, chopped
3 tablespoons tomato paste
¼ cup oil-packed sun-dried tomatoes, drained and chopped
1 cup vegetable stock
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon sugar

SERVING

4 (10- to 12-inch) hoagie rolls
16 slices provolone cheese, preferably sharp

1/ In a large skillet set over medium-high heat, add 2 tablespoons of the vegetable oil. Once the oil is hot and shimmering, add one-third of the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and crisp on the edges, about 6 minutes. Remove the mushrooms from the pan to a large bowl and season with salt and pepper. Repeat the process, adding 2 tablespoons of the oil for each batch.

2/ Using the same skillet set over medium-high heat, add the remaining 2 tablespoons of oil, then stir in the bell peppers and onion. Season with salt and pepper. Cook until the vegetables begin to brown around the edges, 4 to 5 minutes, then stir in ¼ cup water. Cook until the vegetables are caramelized and softened, adding more water if needed, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

3/ Reduce the heat to medium and add the tomato paste and sun-dried tomatoes, using a spatula to constantly stir and move the tomato paste to prevent it from burning. Cook until the tomato paste has turned a dark brick-red color, about 2 minutes. Add the vegetable stock, soy sauce, balsamic vinegar, lemon juice, mustard, onion powder, garlic powder, and sugar. Stir to combine, then return the mushrooms to the skillet and season with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the mixture is slightly thickened and the flavors marry, about 2 minutes. Remove from the heat.

4/ Preheat the oven to broil. Slice the rolls in half lengthwise, cutting only three-quarters of the way through, so the two halves of bread are still attached. Place each roll on an 8 x 12-inch sheet of aluminum foil. Gently cup and crimp the foil around each roll, then divide the mushroom mixture equally among the 4 rolls and top each with 4 slices of cheese.

5/ Broil the sandwiches until the cheese is golden brown and bubbling, 1 to 2 minutes. Remove them from the oven and let cool.