Mushroom Cheesesteak Sandwich

Ingredients

2 tablespoons of olive oil 

2 large onions - white, yellow, sweet, or red 

1/2 teaspoon of salt 

16 ounces of baby bella or white mushrooms, thickly sliced 

1 green bell pepper, sliced 

1 tablespoon of soy sauce 

1 tablespoon of all-purpose flour 

1 teaspoon of dry oregano 

4 6" sub rolls or rustic-style bread - sourdough or french peasant bread 

4 slices of provolone cheese 

Directions

To make the caramelized onions:  In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with 1/2 teaspoon of salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when they are golden brown and sweet, which can take up to an hour. 

2. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and peppers and sauté until the mushrooms release most of their juices, about 7-8 minutes. 

3. Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown. 

4. Melt the provolone cheese by placing each slice over a section of the mushrooms and peppers. Cover the pan with a lid to melt. 

5. Scoop the melted cheese and mushrooms onto a toasted sub roll or two pieces of toasted rustic bread. Top with the caramelized onions and enjoy! 

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