Craving a hearty, satisfying meal with minimal cleanup? This one-pot recipe delivers bold flavors with a vegetarian twist on the classic Philly-style sandwich.
With rich, umami-packed portobello mushrooms, slightly bitter broccoli rabe, and melty cheese, every bite is loaded with texture and taste.
Plus, everything comes together in just one pan, making this a fuss-free meal perfect for busy weeknights.
Why You’ll Love This One-Pot Recipe
This Philly-inspired sandwich is a game-changer for anyone looking for a quick and delicious meal. Here’s why it stands out:
- Effortless cooking: Everything cooks in one pan, making cleanup a breeze.
- Rich flavors: The combination of earthy mushrooms, tangy balsamic, and melty cheese creates the perfect balance.
- Vegetarian-friendly: A meatless twist that doesn’t sacrifice heartiness or depth of flavor.
- Great for meal prep: Make the filling ahead of time and assemble it when ready to eat.
How to Customize for Any Diet
One of the best things about this recipe is how easily it adapts to different dietary preferences. Try these modifications:
- Vegan version: Swap the cheese for a dairy-free alternative or use a cheesy cashew spread.
- Gluten-free option: Serve the filling over gluten-free bread or roasted sweet potatoes instead of traditional sub rolls.
- Low-carb alternative: Ditch the bread and turn this into a delicious skillet meal by serving it over cauliflower rice or zoodles.
Pro Tips for Maximum Flavor
Want to take this one-pan meal to the next level? Here are some expert tips:
- Slice the mushrooms thinly to ensure they brown evenly and develop a rich, meaty texture.
- Don’t overcook the broccoli rabe—keeping it slightly crisp adds a pleasant contrast to the soft mushrooms.
- Use high-quality cheese for the ultimate melt and creaminess. A sharp provolone or aged cheddar works beautifully if you want to switch up the flavors.
- Toast the bread to add crunch and prevent it from getting soggy from the filling.
Perfect Pairings for a Complete Meal
To round out your one-pot dinner, consider serving it with these sides:
- Crispy oven-baked fries for a classic sandwich-and-fries combo.
- A fresh Mediterranean salad with cucumbers, tomatoes, and feta to add brightness.
- A simple tomato soup for a cozy and comforting pairing.
Meal Prep & Storage Tips
Make life even easier with these storage and reheating hacks:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low heat to maintain the best texture.
- Make-ahead tip: Prepare the mushroom and broccoli rabe mixture ahead of time and assemble fresh sandwiches when ready to eat.
This Philly-style one-pot recipe is the perfect blend of convenience and flavor. Whether you’re making it for a quick family dinner or meal prepping for the week, this hearty vegetarian sandwich will hit the spot every time!
Best Philly-Style Broccoli Rabe, Portobello & Cheese Sandwiches One-Pot Recipe
Equipment
- 12-inch nonstick skillet
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 2 cloves garlic sliced thin
- ⅛ teaspoon red pepper flakes
- ¾ pound broccoli rabe trimmed and cut into ½-inch pieces
- ½ teaspoon table salt
- 2 tablespoons balsamic vinegar
- 6 portobello mushroom caps gills removed, halved, and sliced thin
- 10 slices 10 ounces deli American cheese
- 4 8-inch Italian sub rolls, split lengthwise and toasted
Instructions
- Cook the broccoli rabe: Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook for 1 minute. Stir in broccoli rabe, 2 tablespoons water, and salt. Cover and cook until bright green and crisp-tender, about 3 to 4 minutes. Remove from heat, stir in balsamic vinegar, and transfer to a bowl.
- Cook the mushrooms: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add sliced portobello mushrooms, cover, and cook, stirring occasionally, until mushrooms release their liquid (about 6 to 8 minutes). Uncover and continue to cook until moisture evaporates and mushrooms begin to brown, another 6 to 8 minutes.
- Combine and melt the cheese: Stir the cooked broccoli rabe back into the skillet and season with salt and pepper to taste. Reduce heat to low and lay cheese slices over the vegetables. Cook until the cheese melts, about 2 minutes, then fold the melted cheese into the mixture.
- Assemble the sandwiches: Divide the mixture evenly among toasted sub rolls. Serve immediately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.