Philly-Style Broccoli Rabe, Portobello, and Cheese Sandwiches

This vegetarian twist on Philly’s famous cheesesteak brings together meaty portobello mushrooms and hearty broccoli rabe for a flavorful and satisfying sandwich. The umami-rich portobello mushrooms replace the traditional steak, while the slightly bitter and tender broccoli rabe adds complexity to the filling. Sauteed with garlic and red pepper flakes for a touch of heat, the broccoli rabe is then tossed with balsamic vinegar for added depth. The portobello slices are browned to perfection before being combined with the broccoli rabe. To bring it all together, slices of deli American cheese are melted into the vegetables, creating a rich and cohesive filling. Piled high on toasted Italian sub rolls, these Philly-style sandwiches are a delightful combination of textures and flavors that even meat lovers will adore.

SERVES 4

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

INSTRUCTIONS:

1. Prepare the Broccoli Rabe: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add sliced garlic and red pepper flakes and cook for 1 minute. Stir in broccoli rabe, water, and ½ teaspoon salt. Cover and cook until the broccoli rabe is bright green and crisp-tender, about 3 to 4 minutes. Off the heat, stir in balsamic vinegar, then transfer the mixture to a bowl.
2. Sauté the Portobello Mushrooms: In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add the sliced portobello mushrooms (the skillet will be very full), cover, and cook, stirring occasionally, until the mushrooms release their liquid, about 6 to 8 minutes. Uncover and continue to cook until the moisture has evaporated and the mushrooms begin to brown, about 6 to 8 minutes more.
3. Combine Broccoli Rabe and Mushrooms: Stir the broccoli rabe mixture back into the skillet with the mushrooms and season with salt and pepper to taste. Reduce the heat to low and shingle the slices of deli American cheese over the vegetables. Cook until the cheese is melted, about 2 minutes. Thoroughly fold the melted cheese into the mushroom mixture.
4. Assemble the Sandwiches: Divide the portobello and broccoli rabe mixture evenly among the toasted Italian sub rolls, creating generous and flavorful sandwiches.
5. Serve: Serve the Philly-Style Broccoli Rabe, Portobello, and Cheese Sandwiches while warm, savoring the delightful combination of tender mushrooms, hearty broccoli rabe, and the rich, melted cheese that creates a satisfying and vegetarian twist on the classic cheesesteak.

TIPS:

• Choosing Portobello Mushrooms: Look for firm, fresh portobello mushrooms with no signs of moisture or discoloration. Gently remove the gills from the mushroom caps before slicing them thinly to mimic the traditional shaved steak texture.
• Preparing Broccoli Rabe: Trim the ends of the broccoli rabe and cut it into ½-inch pieces. To achieve a crisp-tender texture, sauté it with garlic, red pepper flakes, and water before adding the balsamic vinegar for added flavor.
• Sautéing Mushrooms: Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat to sauté the portobello mushrooms. Once they release their moisture and begin to brown, stir occasionally to cook them evenly and evaporate any excess liquid.
• Melting the Cheese: To create a cohesive filling, shingle slices of deli American cheese over the vegetables in the skillet and cook until the cheese is melted and thoroughly folded into the mushroom mixture.
• Toasting the Sub Rolls: Split the Italian sub rolls lengthwise and toast them before assembling the sandwiches. This step adds a nice crunch and prevents the rolls from becoming soggy from the filling.
• Serving: Divide the portobello and broccoli rabe mixture evenly among the toasted rolls, creating generous and satisfying sandwiches. Serve the Philly-style sandwiches while warm and enjoy the combination of tender mushrooms, flavorful broccoli rabe, and melted cheese.