When I think of Philly, two fabulous things enter my mind: the Philadelphia airport and this cheese(steak) sandwich.

My bizarre feelings of attachment to the Philadelphia airport are directly resultant from our 6-hour, unexpected, layover in Philly during our marathon trip down to New Orleans last summer. When I say ‘marathon’ trip, I’m being kind, in my romanticization of the past. Really, it was a series of ridiculously unfortunate events that resulted in a 17-hour day of travelling, 3 different flights, and several hours spent wasting time in airports. During our Philly-layover, we explored the gigantically-fantastic airport. My feelings of adoration don’t have anything to do with the scope of the airport, impressive as it may be, but, rather, the for fuchsia glasses that I found there and bought for $11.99. These glasses still bring me an absurd amount of joy. And they almost make the 17-hour travelling day worthwhile.

This Philly Cheese(steak) also results in glorious feelings all around.

This is a great vegetarian alternative to the meaty cheesesteak sandwich, is totally delicious, and is incredibly satisfying.

The mushrooms, onions, and peppers come together to make a wonderful sandwich, which lacks nothing in the flavour department.

They are especially wonderful when served on homemade ciabatta rolls.

On days when I really want to reminisce and double up on my Philly-love, I eat these sandwiches whilst wearing the pink frames. Now that is a good ‘ol time.

Philly Cheese(steak)

Adapted from Eating Well

1 Tbsp extra-virgin olive oil
2 medium onions, sliced
1 (8 oz) package of cremini mushrooms, sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 Tbsp minced fresh oregano, or 2 teaspoons dried
1/2 tsp freshly ground pepper
2 Tbsp all-purpose flour
1/2 cup vegetable or mushroom broth
2 Tbsp reduced-sodium soy sauce
1/2-3/4 cup sharp cheddar cheese, grated
4 ciabatta rolls, cut in half and toasted


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell peppers, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
  2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat.
  3. Preheat your broiler.
  4. Place the bottom halves of your toasted ciabatta buns on a baking sheet. Divide the filling amongst the bottoms. Top with cheese and place under the broiler until the cheese is melted, bubbly, and slightly browned.
  5. Remove from the broiler, top with the other ciabatta half and serve.

Alternately, you could double-up the filling and serve these sandwiches open-faced, with filling on both halves. They are great with a delicious salad and/or oven-baked fries.