- 1 package sliced portabella caps - (6 oz)
- Salt as needed
- Vegetable oil as needed
- 1/2 large onion thinly sliced
- 1/2 teaspoon dried oregano
- 4 slices American, Romano or Mozzarella cheese
- 2 long sandwich buns (usually sold as hoagie buns, typically 6" to 8" long)
- 1/3 cup sliced cherry peppers or banana peppers
Preheat the oven to 350 degrees.
Place the mushrooms in a large saucepan and liberally sprinkle with salt. Add 1/4 cup water, turn the heat to medium, and cover. After 6 minutes the mushrooms will have released most of their liquid. Salt again so the mushroom flavor is very strong, and remove and place the mushrooms on a towel-lined plate.
Place about 2 tablespoons oil in an 8-inch saute pan and add the onion. Fry the onion until very limp and browned, about 10 minutes. Turn down the heat to low, and season with a little salt and the oregano. Form the onion into a rectangular shape to approximate the shape of the buns into which they will go. Cover with the cheese. Cover the saute pan and keep on the heat until the cheese melts. Remove the cover and cut the onion-cheese mixture down the middle so you have 2 thin, narrow halves. (By doing this, you make it easier to transfer the mixture onto the buns.)
Note: To make this a true cheesesteak, cook the meat while you fry the onions. Then blend the two together, form the mixture into a rectangular shape to approximate the rolls you are using, add and melt the cheese, and transfer to the buns. Cover with the sauce and add hot peppers.
Cut the buns almost in half lengthwise, making sure the "hinge" stays fully intact. Place half the onion-cheese mixture onto each bun with a spatula and add half the mushrooms. Cover with the warm sauce and finally add the hot peppers.
This recipe yields 2 servings.
Also, it is important to season the mushrooms well. The roll and sweet onions can dull the flavors of the mushrooms and sauce if they are not assertive enough.