Vegetarian Cheesesteaks Food

VEGETARIAN PHILLY CHEESESTEAK

Steps:

• Pepper and Onions: Heat 1 Tbsp of oil in a large saute pan over medium heat. Add pepper and onion, cooking until soft and fragrant, 5 to 7 minutes.
• Mushrooms. Meanwhile, shred mushrooms with forks into rough strips. Remove pepper and onions from pan. Heat remaining oil then add mushrooms, soy, Worcestershire, and seasonings. Cook over medium/high heat until mushrooms are soft and moisture has all cooked out, about 10 minutes.
• Cheese It: Add pepper and onions back into the pan, mixing into the mushrooms. Shape into 2 or 3 mounds then top each with cheese. Cover and cook until cheese melts, 1 to 2 minutes. Transfer to rolls or buns and serve warm.

EASY VEGAN PHILLY CHEESESTEAK

Steps:

• Preheat oven to 375
• In a little bit of oil on medium-high heat, saute strips of onion until translucent and brown, about 5-10 minutes. Once the onions start to cook, add in your green peppers and cook for a little until green peppers start to become soft.
• Add in your vegan beef and all of the spices and mix until well combined. Saute until the vegan beef is browned and cooked.
• Place your sliced hoagie rolls and one slice of vegan cheese each in the oven and cook until the inside of the bread is crispy to the touch.
• Meanwhile, place 3-4 slices of vegan cheese on top of the meat and veggie mixture in the pan. Cover the pan and let cook for 2-4 minutes or until the vegan cheese is melted. Once the vegan cheese is melted, take your spatula and mix until the cheese is combined throughout the Philly cheesesteak filling.
• Remove the hoagie rolls from the oven once they are crispy. Carefully spoon half of the filling onto the two hoagie rolls. The filling will spill out but that is okay!
• Serve immediately with chips, french fries, or a side salad!

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.