Portobello Mushroom Philly Cheesesteaks

Ingredients

2 tbsp. oil
1 small yellow onion, sliced thinly
1 green bell pepper, sliced into thin strips
4 large portobello mushroom caps, sliced thinly
1 tbsp. soy sauce
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
½ tsp. salt
¼ tsp. pepper
1 package Field Roast Creamy Original Chao Slices
Optional: 1-2 tbsp. plant-based milk
4 rolls or buns

Preparations

In a skillet, heat oil over medium heat. Add onion and sauté for 5-7 minutes, stirring frequently, until softened and slightly browned. Add pepper and continue to cook for 3-4 minutes. Add portobellos, soy sauce, garlic powder, onion powder, paprika, salt and pepper and cook for additional 7-10 minutes, until mushrooms are browned and tender.

Meanwhile, dice Chao slices (this helps them melt faster). Add to a small saucepan over low heat and stir well. It will take about 10 minutes for the cheese to fully melt, so keep a close eye on it and stir frequently. Once the cheese is mostly melted, whisk in a tbsp. or two of plant-based milk and whisk well until incorporated. This helps loosen it up to a better pouring consistency.

Fill buns/rolls with portobello mix, then top with melted cheese. Enjoy!