Vegan; 30 minutes or fewer; Serves 2
I made these for brunch one late morning for Bruce and me. These are also great as a lunch, very light and filling.... You may even be able to sneak them past the hard core carnivores! Happy Eating and Happy New Year!
Ingredients
2 tbsp. olive oil, divided
2 extra-large portabella mushrooms, thinly sliced
2 tbsp. red wine (about 2-3 cubes)
salt and pepper to taste
1 small green pepper, thinly sliced
1/4 large onion, thinly sliced
4 slices vegan pepperjack or mozzarella cheese
2 sub rolls, sliced lengthwise (don't completely cut the top from the bottom, though!)
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes. Reduce heat to low. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.
2. Preheat oven to 250 degrees.
4. Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully....
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