Chipotle Veggie Philly

Before I became a vegetarian I use to love to go to one particular street vendor who served up one of the best tasting Philly Cheese-steak sandwiches on the curb in my hometown. Here is my veggie twist on this tantalizing fav:

Serving Size: Completely dependent on the numbers of bellies or the size of the bellies, but I would say 3-4 fairly hungry bellies.

Brian’s Specialty Chipotle Mayo:
1 Cup Mayo (Or Vegenaise)
3 Chipotle Chilies In Adobo Sauce (Available In Ethnic Food Section Of Your Local Grocery Store)

• In a food processor, combine mayo and chilies, and blend until smooth. It’s okay to have a few chunks of chilies.
• Cover, and refrigerate.

Sandwich:

1.5 Tablespoons Olive Oil
1 Large White Onion, Sliced Into Rings
2 Cloves Garlic, Minced
1-2 Anaheim Chiles, Cut Into ¼ Inch Strips
1-2 Red Sweet Peppers, Cut Into ¼ Inch Strips
(Mix And Match Different Kinds Of Peppers Of Your Choosing)
1 Package Baby Bella Mushrooms, Sliced, With Stems Removed
3-4 Hoagie Whole Wheat Hoagie Rolls (Or Your Preferred Vegan Bread)
8 Oz. Provolone Cheese (Or No Cheese For Vegans)
Salt And Pepper To Taste

• Preheat oven to 350 degrees F
• Heat 1 tablespoon oil in skillet or wok over medium low heat.
• Sauté veggies, adding them to the pan in this order:
1. onions and garlic 3-4 minutes until the onions turn translucent
2. add peppers, cook approximately 1 min 30 seconds
3. turn the heat up slightly to medium high, add the mushrooms and sauté until golden brown. Remove from heat.
• Lightly coat the back of each hoagie with the left over olive oil using a basting brush
• Bake the hoagies on a baking pan, oil side up at 350 for 3-5 minutes.
• Remove from oven, flip and place face up on baking pan.
• Divide the sautéed veggie mixture onto the hoagies.
• Top with cheese
• Heat sandwiches, until cheese is melted or slightly browned.
• Remove from oven, and spread each roll with chipotle mayo.
• Voila FEED!