Philly-Style Broccoli Rabe, Portobello, and Cheese Sandwiches
By America's Test KitchenPublished on October 15, 2019
Time
55 minutes
Yield
Serves 4
Ingredients
3 tablespoons vegetable oil 2 garlic cloves, sliced thin⅛ teaspoon red pepper flakes ¾ pound broccoli rabe, trimmed and cut into ½-inch pieces2 tablespoons water Salt and pepper 2 tablespoons balsamic vinegar 6 portobello mushroom caps, gills removed, halved, and sliced thin10 slices (10 ounces) deli American cheese 4 (8-inch) Italian sub rolls, split lengthwise and toasted
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook for 1 minute. Stir in broccoli rabe, water, and ½ teaspoon salt. Cover and cook until broccoli rabe is bright green and crisp-tender, 3 to 4 minutes. Off heat, stir in vinegar, then transfer to bowl.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms (skillet will be very full), cover, and cook, stirring occasionally, until mushrooms release their liquid, 6 to 8 minutes. Uncover and continue to cook until moisture has evaporated and mushrooms begin to brown, 6 to 8 minutes.
- Stir broccoli rabe back into skillet and season with salt and pepper to taste. Reduce heat to low and shingle cheese over vegetables. Cook until cheese is melted, about 2 minutes. Fold melted cheese thoroughly into mushroom mixture. Divide mixture evenly among toasted rolls. Serve.
Time
55 minutesYield
Serves 4Ingredients
3 tablespoons vegetable oil
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¾ pound broccoli rabe, trimmed and cut into ½-inch pieces
2 tablespoons water
Salt and pepper
2 tablespoons balsamic vinegar
6 portobello mushroom caps, gills removed, halved, and sliced thin
10 slices (10 ounces) deli American cheese
4 (8-inch) Italian sub rolls, split lengthwise and toasted
Ingredients
3 tablespoons vegetable oil
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¾ pound broccoli rabe, trimmed and cut into ½-inch pieces
2 tablespoons water
Salt and pepper
2 tablespoons balsamic vinegar
6 portobello mushroom caps, gills removed, halved, and sliced thin
10 slices (10 ounces) deli American cheese
4 (8-inch) Italian sub rolls, split lengthwise and toasted
Ingredients
3 tablespoons vegetable oil
2 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¾ pound broccoli rabe, trimmed and cut into ½-inch pieces
2 tablespoons water
Salt and pepper
2 tablespoons balsamic vinegar
6 portobello mushroom caps, gills removed, halved, and sliced thin
10 slices (10 ounces) deli American cheese
4 (8-inch) Italian sub rolls, split lengthwise and toasted
Why This Recipe Works
To make the beloved Philly cheesesteak vegetarian, we swapped out the steak for meaty, umami-rich portobellos. To give the sandwich a more complex and satisfying texture, we added subtly bitter, hearty broccoli rabe. We sautéed the broccoli rabe with some garlic and pepper flakes for heat and then tossed it with vinegar before letting it sit while we cooked the mushrooms. To mimic the traditional thinly shaved steak, we cut the mushrooms into thin slices and sautéed them until they were nicely browned and flavorful. Once the mushrooms were cooked, we stirred in the broccoli rabe. To bind it all together, we let slices of American cheese melt into the vegetables to make a rich, cohesive filling that we piled high on toasted sub rolls.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook for 1 minute. Stir in broccoli rabe, water, and ½ teaspoon salt. Cover and cook until broccoli rabe is bright green and crisp-tender, 3 to 4 minutes. Off heat, stir in vinegar, then transfer to bowl.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms (skillet will be very full), cover, and cook, stirring occasionally, until mushrooms release their liquid, 6 to 8 minutes. Uncover and continue to cook until moisture has evaporated and mushrooms begin to brown, 6 to 8 minutes.
- Stir broccoli rabe back into skillet and season with salt and pepper to taste. Reduce heat to low and shingle cheese over vegetables. Cook until cheese is melted, about 2 minutes. Fold melted cheese thoroughly into mushroom mixture. Divide mixture evenly among toasted rolls. Serve.
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