Game day food is on everyone’s mind right now because of the upcoming Super Bowl. And while I couldn’t care less about the Super Bowl, or football in general, I’m a big fan of tailgating, bar-style food. Game day food, in my mind, is hearty, satisfying, casual and delicious. I’ve been seeing a lot of these sliders made with sheets of dinner rolls so I had to try one of my own. Then I saw another food creator make Philly Cheesesteak Sliders and I was sold. I made my own vegan version and they turned out just as good as I was hoping.
To make these Mushroom Philly Sliders even better, I made them Lean Pantry friendly. The white bean and cashew cheezy sauce is made from all pantry staples. Plus onions, which you should always have on hand. All you need from the store is portobello caps, bell peppers and the rolls. I go heavy on the veggies so that the filling rivals a steak-version and I go heavy on the sauce because I want these to be ooey and gooey and messy.
Portobello Cheesesteak Sliders
serves 4-6
Ingredients
4 large portobello mushroom caps, thinly sliced
3 bell peppers (I like to do one each green, yellow and red), thinly sliced
1 large sweet onion, thinly sliced
olive oil
sea salt, fine grain (and flaky salt, optional)
3-4 tablespoons tamari or soy sauce, reduced-sodium
1/2 batch of cheezy sauce
12 slider rolls
for cheesy sauce
1/4 cup olive oil
4-5 cloves garlic, crushed
14 oz canned white beans, drained/rinsed
1/2 cup raw cashews
1/4 cup nutritional yeast
sea salt, fine grain
To Make
Preheat oven to 425 degrees. Line 2 baking sheets with foil. Toss sliced mushrooms with 2 tablespoons olive oil, tamari/soysauce and 2 pinches salt. Toss to coat. Transfer to a baking sheet and arrange in an overlapping single layer.
Toss peppers and onions with 2-3 teaspoons olive oil and 2 pinches salt. Arrange on the other baking sheet,
Roast mushrooms for 20-25 minutes, flipping and rearranging halfway through. Roast peppers in onion for 25-30 minutes, flipping and rearranging halfway through. You want the veggies to be soft but still with a little bite. Season with more salt after roasting, if needed.
Meanwhile cut the sheet of rolls crosswise to create a top sheet and bottom sheet. Transfer to a baking sheet. Toast in the oven in the last 5-7 minutes of veggies cooking. They shouldn’t get color, just dry them out a bit so they’re not too soggy when you add the sauce. After veggies are done and bread is toasted, educe oven temp to 375.
While the veggies cook, make the sauce. For the cheezy cream sauce, in a small sauce pan or skillet, simmer garlic in olive oil over low to medium-low heat until most of chopped garlic is light golden. Stir frequently. Remove from heat. In a high speed blender, add all ingredients to a blender with 1 cup water. I like to use boiling water. Start with 3/4 teaspoon salt and add more salt to taste.
Check that oven temp is reduced. Cover the top and bottom cut sides with 1/2 cup of the sauce each, getting it all the way to the edges. Evenly distribute roasted veggies over the bottom half. Drizzle with more sauce. Cover with the top buns. Brush will olive oil and sprinkle with salt (I like a flaky salt for this). Wrap in foil and bake for around 15 minutes or until heated through. Remove foil and continue baking for another 5 minutes.
Notes
– when slicing veggies, i like the slices thin and on the shorter side so that they stay on each sandwich a little easier, instead of longer stips. Does that make sense? lol
Radiate Food Vibes 