Celebrate with this easy, inexpensive and fast to make tribute to the meaty Grilled Cheese Steak Sandwich using mushrooms. Featuring succulent sliced Portabella mushrooms, red and green bell peppers, and onions, all sautéed to perfection. This sandwich is a delightful twist on a classic, with a special punch. Serve on a warm, toasty sub roll with melted vegan cheese, it’s a delicious plantbased tribute to the beloved cheesesteak.
This mouthwatering recipe is sure to make any day of the week, lunch or dinner feel special especially on Mushroom Monday's

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* Blazing Beast Homemade Seasoning Blend    • The BEST kept VEGAN SECRET  

Grilled Portabella Cheesesteak Sandwich

Ingredients:
4 large Portabella mushrooms, sliced
1 red bell pepper, cut into rounds
1 green bell pepper, cut into rounds
1 medium red onion, cut into rounds
3 small cloves of garlic
2 tablespoons of fresh parsley
4 tablespoons of olive oil, divided
6 slices of vegan cheese
1 14inch sub roll
1 tablespoon, Blazing Beast (Nutritional Yeast Blend) Optional

Instructions:
Using a mortar and pestle, crush the garlic and parsley into a paste. Add a sprinkle of salt and 2 tablespoons of olive oil and 1 tablespoon of the *Blazing Beast; mix to combine. (nutritional yeast & chili pepper flake mix) Optional

Heat a skillet over mediumhigh heat and add 1 tablespoon of olive oil. Sear the sliced mushrooms until cooked through, then set aside. Mix in the garlicparsley paste to marinate for a few minutes.

In the same skillet, add another tablespoon of olive oil, followed by the peppers and onions. Sauté for a few minutes until softened, then remove from the pan and set aside.

Toast the sub roll. (optional)

Return the skillet to heat. Add the mushroom mixture along with the peppers and onions, and sauté for 2 minutes until heated through. If making two sandwiches, divide the mixture into two portions in the skillet. Top each with vegan cheese slices and allow them to melt.

Place the cheesy mushroom and vegetable mix into the toasted sub roll. Wrap the sandwich in parchment paper and serve warm.