We're gonna make a portobello mushroom cheesesteak
and it is so delicious.
So once we gill them and wipe them clean, slice 'em
and when I'm browning mushrooms,
I let the mushrooms brown in this case in olive oil
until they are really meaty and fragrant
and they fully developed their color.
Salt draws out liquid so I hold off salting mushrooms
until they get to where I want them to go.
Now, I can add salt and pepper to the dish.
A lot of fresh picked thyme and our garlic, mm.
Marsala likes to hang with mushroom.
You can use a little shot of white or red wine if you prefer
or even white or red Vermouth which is fortified wine.
A little bit, a sprinkle of Tamari or Shoyu, a little soy
and a sprinkle of Worcestershire.
Now, we're gonna let that cook down.
In a separate pan,
the whole time we're working with the mushrooms,
we're also cooking down onions
and when the onions start to slump down,
these aren't quite there yet
but we have more working in the back,
you can force them along a little bit.
You want to develop the sugars.
You want them to get sugary sweet and soft
but you do not want them to brown.
So to force that, add a little water when they get soft
and turn the heat up and let the water absorb.
When we come back, we're going,
oh, I forgot to put the waffle fries in.
Waffle fries go with this.
So we're gonna throw in the waffle fries.
450 for about 25 minutes to get 'em extra crisp.
We're gonna make Old Bay waffle fries to go with this, yum,
and we're gonna make a provolone cheese sauce
to go on our portobello Philly steaks,
Philly cheese portobellos I guess you'd call it sandwiches.
We're gonna make that sauce right after this.
(applause)
Hey there.
So I turned off our mushrooms 'cause they're just perfect.
Our onions are still cooking down.
I added some water and increased the heat
to kinda force them along.
I've melted some butter for the waffle fries.
When they come out of the oven,
we're gonna put on the melted butter
and some garlic and chopped parsley
and a whole bunch of Old Bay.
Okay, so in the pan, I started with a simple blond roux,
equal amounts of butter, let it foam, add flour,
whisk it together, add in your milk.
Add a little salt to that.
Ploop.
Then it's a Philly sandwich so we're gonna add three ounces
of room temperature Philly cream cheese.
Oh my God, this is gonna be so good
and then you can buy a four ounce chunk each
of mozzarella and provolone and shred it
or you can buy a sack where they're already hanging out
and shredded for you.
So now we're going to melt in all of that glorious
mozzarella and provolone.
It takes two minutes to make and it is just insane.
The sauce is done.
I'm just gonna turn this down to the lowest of heat.
I'll just turn it off and put my silicone lid on the pan
to keep it nice and hot.
Ploop, just like that.
I've got a little melted butter to go on the waffle fries.
The onions are cooking down.
We've got our straight up Italian hoagie rolls,
legit, for our Phillies.
I've got my hot peppers to go up on top.
I've got my Giardiniera relish ready to go.
I'm gonna chop this up.
Meet you right back here in a couple
and we'll make the sandwich.
So I took the waffle fries out of the oven.
We dumped 'em in a big old bowl and now we're going to add
some salt, some parsley to the melted butter,
some granulated garlic, fat sprinkle and some Old Bay.
Whoo.
That's some good times.
We've got a steakless Philly steak sandwich.
Here's how we roll with that.
You take your legit Italian hoagie roll.
You take some of your soft sweet onions, fill the roll.
Instead of adding steak,
we add those giant portobello sliced mushrooms
with the Marsala and the garlic.
We're gonna take the provolone cheese sauce.
Oh, yes, string me along, baby.
Mm.
Then we take that
and my husband and I always on our Phillies
take a little Italian hot peppers.
Yes.
And a little chopped Giardiniera.
Yes.
And then we dump our waffle fries with Old Bay alongside.
Yes.
(applause)