Veggie Philly Cheesesteak

Ingredients

• 2 tbsp olive oil
• 1 medium onion, sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 240ml (1 cup) mushrooms, sliced
• 1 jalapeño, sliced
• 240ml (1 cup) broccoli florets
• 6 cloves garlic, minced
• 1 tsp adobo all-purpose seasoning
• 1 tbsp low-sodium soy sauce
• 1 tbsp crushed red pepper
• 2 tsp oregano
• 4 hoagie rolls
• 8 slices cheese (white American, provolone, or pepper jack)
• 1½ tbsp butter

For the Sriracha Aioli

• 60ml (¼ cup) mayonnaise
• 3 tbsp spicy brown mustard
• 2 tbsp sriracha

Instructions

1. Whisk the mayonnaise, spicy brown mustard, and sriracha together in a small bowl. Set aside.
2. Heat a large cast iron or non-stick pan over medium heat and add 1 tbsp of the oil. When the pan is hot, add the sliced mushrooms and a pinch of salt.
3. Cook the mushrooms for 5–6 minutes, until they start to brown, then remove them from the pan and set aside.
4. In the same pan, add the remaining 1 tbsp oil along with the onions, garlic, jalapeño, peppers, and broccoli. Sauté continuously until the peppers and broccoli are tender.
5. Return the mushrooms to the pan along with the soy sauce, adobo seasoning, oregano, and crushed red pepper. Sauté for 2–3 minutes. No additional salt is needed — the adobo seasoning and soy sauce carry enough.
6. Heat the oven to 400℉.
7. Toast both sides of the hoagie rolls with the butter on a skillet. Spread each roll with sriracha aioli, top with the veggie mixture, then cover with slices of cheese.
8. Place the rolls in the oven and bake until the cheese melts. Serve with extra sriracha aioli.

Source: Tikkas To Tapas