Chicago Style Mushroom “Beef” Sandwich

The classic, Chicago-style Italian style beef sandwich goes vegan, and leaves home for its world tour. Enjoy the spicy, meaty, salty goodness wherever you happen to be.

Ingredients

For the Marinade

1 lb. thinly sliced portobello mushroom
3 tbsp. balsamic vinegar
3 tbsp. soy sauce
2 tbsp. olive oil
2 tbsp. steak seasoning
1 tbsp. vegan Worcestershire sauce
1-2 tsp. liquid smoke 
1 tsp. smoked paprika
2-3 large garlic cloves, crushed
½ tsp. granulated onion
1 tsp. salt
½ tsp. fresh cracked pepper

For the Sandwich

2 tbsp. vegetable oil 
1 medium onion, roughly chopped 
1 tbsp. dried Italian seasoning 
¼-½ tsp. crushed red pepper 
2 cloves garlic, roughly chopped 
1 sprig fresh thyme 
2 green bell peppers, cut into strips
¼ cup olive oil 
1 tsp. granulated garlic 
Kosher salt and freshly ground black pepper
4 hoagie or sub rolls
Giardiniera, for topping

Instructions

Make the Mushroom Marinade

1. Combine all of the marinade ingredients into a large bowl or a gallon zipper bag, and mix well. Add mushrooms. Cover (if using bowl), and place in refrigerator for at least 2 hours, preferably overnight.

Make the Sandwich

1. Heat a large skillet or sauté pan, and add 1 tbsp. oil over medium heat.
2. Remove the mushrooms from the marinade and sauté in the heated pan for 5 minutes.
3. Add the peppers and onions, and sauté for another 5-8 minutes, until the onions are translucent.
4. Stir in the Italian seasoning, crushed red pepper, and thyme. Cook for about one minute, or until fragrant.
5. Remove from heat, and divide between the rolls. Top with Giardiniera, and serve.