This recipe is a healthy and meat free version of a classic Philly Cheese Steak sandwich. This meal can be prepared using an oven and stove but tastes amazing if you are able to cook it on a grill. So much delicious flavor!
Ingredients
4 wheat hoagies or whatever sandwich bread you have available
1 can of jackfruit
1 green bell pepper
1 red bell pepper
½ of a yellow onion
1 carton of white mushrooms
5 tablespoons of veggie broth
1 tablespoon of worcester sauce
1 teaspoon of liquid smoke
1 tablespoon of soy sauce
½ teaspoon of pure maple syrup
½ teaspoon of smoked paprika
1 teaspoon of sea salt
½ teaspoon of garlic powder
¼ teaspoon of onion powder
Pepper to taste
Preparation
Chop the peppers, onion, and mushrooms and place in a large bowl. Add 3 tablespoons of veggie broth, 1 tablespoon of soy sauce, ½ teaspoon of sea salt, and ¼ teaspoon of garlic powder into the bowl with the veggies. Mix well and let marinade. Drain the can of jackfruit and use your hands to pull apart the cubes. Place in a large bowl along with 1 tablespoon of worcester sauce, 1 teaspoon of liquid smoke, ½ teaspoon of pure maple syrup, 2 tablespoons of veggie broth, ½ teaspoon of sea salt, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and pepper. Mix and let marinade. If cooking on the grill, which I highly recommend, add veggies and jackfruit to a cast iron pan on the grill at 400 degrees. Make sure to keep the veggies and jackfruit separate unless you want the flavors to merge on the grill. Cook for about 15 minutes, stirring frequently. When you have about 5 minutes remaining, add the bread to get toasty. If you are cooking inside, bring two skillets to medium heat and cook the veggies and jackfruit for about 12-15 minutes, stirring frequently. Add more vegetable broth if the veggies or jackfruit begin to stick to the pan. Toast bread at 350 degrees for 5 minutes. Scoop grilled veggies and jackfruit onto the bread and add a drizzle of cream sauce.
Recipe Origin: