Philly Portobello Steak Sandwich

Starting off again with a recipe that should make both veggie lovers and people like my dad (who rose a fuss if a meal doesn't clearly contain MEAT, in all caps) happy. I say should because some people just can't be pleased. 

This is based off of Veggies Don't Bite's Philly Portobello Steak Sandwich, though I didn't change that much from the original recipe in all honesty.

DH had a mushroom craving so he really wanted this, especially since it was easy to un-veganize (he added provolone slices to his sandwich.) I never had a taste for the real cheese steak- never being a steak fan and not agreeing with cheese so I can't really compare to the real deal (I also don't like going into Philly so...)

We used Harris Teeter wheat rolls but I found them dry and not crusty enough to hold up. I think a whole wheat french loaf or some sort of hearty bread would be a better option. Next time I think I'll use a modified version of the Basic Bread from the Soup and Bread Cookbook.  Made a whole wheat oatmeal loaf variation the other day that had a fantastic crust.


Here's what you need for 4 generous servings or 5-6 reasonable servings:

1 tablespoon olive oil (give or take)
2-3 cloves garlic, minced
4 portobello caps, thinly sliced
1 red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 large sweet onion, thinly sliced
3 cups baby spinach, thinly sliced
1-2 Anaheim peppers, thinly sliced 
2 tablespoons parsley, chopped
pinch salt
pinch pepper
2-3 Tablespoons nutritional yeast*
2-3 tablespoons of whole wheat flour
1/2 cup vegetable or no-chicken broth
4 hearty, crusty rolls
2-3 slices Provolone per sandwich (for those that can have dairy) 

In a large skillet heat the oil over medium, to medium-high heat. 
Saute the garlic for 2-3 minutes. 
Add all vegetables/fruit. Cook, stirring occasionally until the peppers look on the softer side of tender crisp and the mushrooms have released most of their liquid. 
Add the parsley, salt, pepper, and nutritional yeast. 
Add broth and flour. Cook, stirring regularly until the sauce is fairly thick. The thinner the sauce, the soggier your roll (this is personal preference, I hate soggy rolls.)
Cut your rolls to personal preference. DH likes a trencher like cut with the cutout wedge being placed on top of the pepper mess, I like a side wedge cut out and more of the filling pulled out for a better bread to pepper ratio. 
If you want cheese, place that down before the peppers, an additional slice can be placed on top to hold it all in. Wrapping the rolls in waxed paper wouldn't be a bad idea.

*I used homemade vegan parm, made of mostly equal parts nutritional yeast and raw cashew, processed together, but the cashew didn't really add to the recipe so straight nutritional yeast should be enough.