The Best Vegan Cheesesteaks

Name: The Best Vegan Cheesesteaks
Yield: Makes 2
Ingredients: 3 Tbsp. canola oil, divided; 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ¼ tsp. freshly ground black pepper; 1 cup chopped onion; 6 Tbsp. Vegan Beer-Cheese Sauce; 2 6" soft hoagie rolls, warmed but not toasted, split

Joy ManningMakes 2 Source

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Ingredients

3 Tbsp. canola oil, divided

1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

¼ tsp. freshly ground black pepper

1 cup chopped onion

6 Tbsp. Vegan Beer-Cheese Sauce

2 6" soft hoagie rolls, warmed but not toasted, split

Method

Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.

Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.

Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.