Best Philly-Style Broccoli Rabe, Portobello & Cheese Sandwiches One-Pot Recipe
This one-pot recipe is a vegetarian take on the classic Philly sandwich, swapping out meat for umami-rich portobello mushrooms and slightly bitter broccoli rabe.
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.
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