Portabella Teese Steaks

Recently the folks at Chicago Soy Dairy were kind enough to send out some samples of their tasty vegan cheese, Teese, to those of us in the vegan blogosphere to see what we could come up with outside of the usual pizza or lasagna. Here is the first of what I came up with, more is on the way.

Portabella Teese Steak Sandwiches

2 Large Portabella Mushrooms, stems and gills removed and thinly sliced
1/2 large yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 Anaheim, ancho, or other mild green chili, seeded and thinly sliced
2 Tbsp olive oil
1/4 cub dry white wine
salt and pepper
2 Sandwich rolls or a baguette cut into sandwich size lengths
3-4 oz cheddar flavored Teese. Cut into small chunks

In a saute pan, heat olive oil over med-high heat. Add onions and cook until they begin to soften. Add pepper and chili and cook for a few min until peppers have began to soften. Add the mushrooms, season with salt and pepper and add wine. Cook until mushrooms are thoroughly cooked (the onions and peppers should be nearly caramelized by this point).

Split the rolls 3/4 the way through and lightly toast. Briefly heat the Teese in the microwave in a small bowl until melted. Divide the mushroom mixture between the rolls and poor the melted Teese over the top.

One thought on “Portabella Teese Steaks”

Comments are closed.