Feeling very fortunate (Portabella Cheesesteaks)
Wow, it has been a crazy day.
There was definitely something in the air this morning. The wind was blowing a storm in which ended up being full of tornadoes. I spent a chunk of my morning hiding in the stairwell with my coworkers while the sirens went off. But once the storms passed, the day took a turn for the better.
The response to my last blog post has been touching and fantastic. I am so warmed by how many people have read, commented, and shared the post with their friends. I also posted the entry onto SparkPeople and the response over there was just as inspiring. So many people liked it that I was voted a SparkPeople Motivator! What an honor! Everyone is so amazing. My e-mail has been full of nice messages and sentiments. I feel so full of love. Thank you everyone! Here’s hoping I can learn just as much with the next half of my journey as I did with the first.
I did take a break from answering e-mails this afternoon to head to the gym. I haven’t been to the gym in forever and it felt so nice to get there, put on my weight-lifting gloves, and get my sweat on.
Business in the front.
Party in the back.
I zoned out for 20 minutes on the elliptical with the October issue of Whole Living. And then did a circuit of Muscle and Fitness Hers starter guide. LOVE that circuit. Then I broke in my gym’s brand new rowing machines for 20 minutes. It was so much fun! I expect to be on those a lot. Was welcomed home after the gym by dozens more supportive e-mails. Still in awe!
Had an epic dinner planned that I couldn’t stop thinking about the entire time I was at the gym. Remember when I was in Philadelphia and vowed to make a healthier cheesesteak? Well, the Husband brought the idea back to me when we were making the menu for the week. Today was the day. And boy was it a success.
I knew there would be peppers, onions and cheese, but I was struggling a little bit with what to include as the steak part. Sure, I could use a high-quality, grass-fed beef, but that is pretty pricey and not really a caloric or nutritional improvement. I landed on marinated portabello mushrooms. They have a great meaty texture and absorb a marinade wonderfully.
Go ahead and slice up these beauties. You’ll want to remove the stem and then slice them in about 1/2 inch slices.
Mix up your marinade. I used garlic, worcestershire, liquid smoke, garlic, Montreal Steak seasoning and balsamic vinegar.
Toss with the mushroom slices to coat.
Set aside for 30 minutes. Or about how long it takes to read about 10 really touching emails.
Come back and slice up some bell peppers and onions. Saute with some olive oil. These peppers are from our garden. It is almost November and our garden is still pumping out peppers and tomatoes. Amazing!
In another pot, turn your mushrooms on low.
Look at those two beautiful pans of real food on the stove.
Cook the peppers and onions until soft. The liquid in the mushrooms will start to release and the mushrooms will cook down, darken and soften. I like to leave a bit of bite in them. Both were finished in about 15 minutes. And then it is time for stacking.
Toasted whole wheat hoagie buns in a well-loved cake pan. Stack on a nice pile of onions and peppers.
Next up, lovely, juicy, flavorful strips of mushroom.
And then a blanket of aged swiss. You could also use provolone, but I like the added flavor of swiss. Under the broiler for 3-5 minutes until the cheese is melty and bubbly.
Makes 4 sandwiches
2 T. olive oil
1 T. balsamic vinegar
1 t. minced garlic
1 t. Montreal Steak seasoning <———I put this on everything
1/2 t. worcestershire sauce
1 dash of Liquid Smoke
Salt and pepper to taste
4 portabella mushroom caps, destemmed and cut into 1/2 slices
1 large bell pepper, cut into slices
1 medium onion, cut into slices
2 T. olive oil
4 whole wheat hoagie buns, sliced lengthwise
Whisk together marinade ingredients in a large bowl. Toss mushroom slices with marinade. Set aside and allow to marinate for 30 minutes at room temperature. Heat olive oil over medium-low heat and saute bell pepper and onion slices until tender, about 15 minutes. Preheat broiler. Meanwhile, saute mushrooms in a second pan in the marinade over medium-low heat until mushrooms are darker, softened, and have released most of the juices. Stack onions, peppers mushrooms and cheese over the bottom part of the hoagie bun on an oven-safe dish. Place sandwiches under broiler for 3-5 minutes or until cheese is melted and bubbly. Top with other bun half and enjoy.
THESE WERE AMAZING. Oh my gosh. SO much better than my last cheesesteak experience.
Had a nice big pile of roasted sweet potatoes as a side.
This didn’t look like quite enough, so we added some side dishes full of leftover Greek Quinoa Salad, which I made for a pitch-in, which is another recipe for another day.
I’m off to go read some more emails. Again, thank you everyone!