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.
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
- 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.
- 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.
- Preheat your broiler.
- 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.
- 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.