CAMBOZOLA Black Label and Portobello “Cheesesteak”

Cambozola Cheese Steak

Going vegetarian doesn’t have to mean forgoing flavor. For those of you searching for meatless Monday night football fare, try this amazing, vegetarian take on the famous Philly Cheesesteak. It’s so savory and delicious, it’ll have you doing a little end-zone dance.

Tender, hearty slices of Portobello mushrooms are sautéed and spiked with Worcestershire sauce (hello umami!) and topped with sweet caramelized onions and buttery, blue-veined CAMBOZOLA Black Label. With flavors this rich, you won’t miss the meat.

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CAMBOZOLA Black Label and Portobello “Cheesesteak”

3 large Portobellos, sliced ½” thick
2 small yellow onions, sliced ¼” thick
1 T butter
1 T Worcestershire sauce
3 T olive oil
1 T Marsala wine
2 potato or brioche hot dog buns (I highly recommend Eli Zabar’s brioche—slightly sweet, soft, and sturdy)
3 oz. of CAMBOZOLA Black Label

1. Sauté the onions in a tablespoon of olive oil on medium-high heat for 3 minutes. Then lower the heat to medium and cover the pan with a lid to sweat the onions.

2. When the onions have just softened, take the lid off, increase the heat again to medium-high and add ½ tablespoon of butter. Give the onions a toss with tongs or a flip of the pan to coat. They should be golden and soft at this point. Cook another minute more, and then finish with the Marsala. Let the alcohol burn off to deglaze the pan. Then remove the onions. Set aside.

3. Using the same pan at the same medium-high heat, add 2 tablespoons of olive oil, and lay the sliced Portobellos flat in the pan (do not overlap slices, so if necessary sauté in batches). Keep the heat at medium-high so the slices become tender and golden but remain firm. If the heat is too low, the Portobellos will get soggy and gray). Cook for two minutes.

4. When the Portobello slices are golden brown, flip them. Keep on high for another minute or two and then drop the heat to low. Add ½ tablespoon butter, Worcestershire sauce, pepper, and salt if desired. Toss to coat and cook a minute more. Remove from heat.

5. Toast the buns.

6. Assemble the sandwich: Lay the Portobellos on the bottom side of the bun, add the CAMBOZOLA Black Label (about 2 ⅛”-slices per sandwich), and layer on the caramelized onions. Prepare to be amazed.