We have all come to know and love traditional Philly Cheesesteaks at the fair, but they are traditionally made with tender ribeye steak. Chef Aaron Fish changed it up on this classic sandwich letting portobello mushrooms be the star. In this recipe, mushrooms are seasoned with Gnome on the Range, smoked, pulled and then fried for a crispy crunch. Topped with a homemade Black Magic cheese sauce, charred bell peppers, and fresh sprouts to make an elevated sandwich.
Mushroom Philly with Black Magic Cheese Sauce
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 portobello mushrooms, stem removed
- 1 tablespoon olive oil
- ¼ cup MeatEater Gnome on the Range Seasoning
- 1 cup rice flour
Black Magic Cheese Sauce
- 3 cups whole milk
- 1 dash Worcestershire
- 1 dash Tabasco or hot sauce of your choice
- 1 tablespoon Spiceology Black Magic Salt-Free Seasoning
- 1 pound cheddar cheese, shredded
- 8oz cream cheese
Sandwich
- bread roll, toasted
- bell peppers, charred and sliced
- fresh sprouts
Instructions
- Toss mushrooms with oil and Gnome on the Range blend.
- Place the mushrooms in the smoker and cook for 2 hours at 200 degrees. Remove and shred with 2 forks (like pulled pork).
- Toss with rice flour and deep fry at 350 degrees for 2-4 minutes or until crispy. Remove from oil.
- Place on a hoagie with grilled bell pepper, onion, Black Magic Cheese Sauce, lemon zest and Pea Shoots (arugula works too!)
- Eat it. Eat it all.
Black Magic Cheese Sauce
- Heat milk in saucepan over medium heat until temp reaches 155°F.
- Slowly add cheddar cheese one handful at a time while whisking. Don’t let the milk mixture go over 155 degrees.
- Add cream cheese and remaining ingredients. Mix well. Reserve for delicious sandwiches or nachos. Maybe just eat it with a spoon because it is that good?
