{"slug":"veggie-philly-cheesesteak","collection":"recipes","is_recipe":true,"visibility":"public","title":"Veggie Philly Cheesesteak","description":"Vegetarian cheesesteak: mushrooms, peppers, onion and broccoli sautéed with soy sauce and adobo, piled onto butter-toasted hoagie rolls with sriracha aioli, then topped with cheese and melted in the oven.","body_md":"## Instructions\n\n1. **Make the sriracha aioli:** In a small bowl, whisk together 60ml (¼ cup) mayonnaise, 3 tbsp spicy brown mustard and 2 tbsp sriracha. Set aside — it goes on the rolls and to the table.\n\n2. **Heat the oven** to 200°C (400°F).\n\n3. **Brown the mushrooms:** Heat a large cast-iron or non-stick skillet over medium heat with 1 tbsp of the olive oil. Add the mushrooms and the pinch of salt and cook, stirring now and then, until they start to brown, 5–6 minutes. Transfer to a plate.\n\n4. **Sauté the vegetables:** Add the remaining 1 tbsp olive oil to the same skillet, then the onion, garlic, jalapeño, red and green bell peppers and broccoli florets. Cook, stirring often, until the peppers and broccoli are tender.\n\n5. **Season:** Return the mushrooms to the skillet with the soy sauce, adobo seasoning and dried oregano. Cook 2–3 minutes more. Add no further salt — the adobo and soy sauce carry plenty.\n\n6. **Toast the rolls:** Melt the butter in a skillet and toast the hoagie rolls on both sides.\n\n7. **Assemble:** Spread the rolls with some of the sriracha aioli, pile on the vegetable mixture and lay 2 cheese slices over each.\n\n8. **Melt the cheese:** Set the sandwiches on a baking sheet and bake until the cheese melts. Serve with the remaining aioli.\n\n## Notes\n\nAdapted from Tikkas To Tapas. Steps rewritten in house style; the source's headnote is not reproduced.\n\n**Heat:** the jalapeño plus the sriracha and spicy brown mustard in the aioli make this properly spicy on their own. For more, add crushed red pepper at the table.\n\n**2026-07-30 — QC repair (claude-code):** *(step numbers refer to the layout before the 2026-09-13 restyle)*\n\n- The three Sriracha Aioli ingredients were listed but never used: no step made the aioli, yet step 5 said to spread it on the roll and step 6 to serve extra alongside. Added the assembly as step 1 (whisk the three together). Quantities are the ones already listed — nothing was invented.\n- Step 1 called for a \"pinch of salt\" that was missing from the ingredient list, and the next step then asserted \"Don't need to add salt\", contradicting it. Added the pinch to the ingredient list and reworded step 4 to say no *further* salt is needed beyond that pinch.\n- \"adobe\" corrected to \"Adobo\" (the seasoning), twice.\n- Step 4 now says \"the remaining 1 tbsp oil\" — the two steps use 1 tbsp each, which sums to the 2 Tbsp listed.\n\n**2026-09-13 — crushed red pepper removed (Robert cooked it):**\n\n- Removed `1 tbsp crushed red pepper` from the ingredients and from the seasoning step. The source (Tikkas To Tapas) calls for it, but cooked without it the sandwich was already spicy — the jalapeño, the 2 Tbsp sriracha and the spicy brown mustard in the aioli carry plenty of heat. Add flakes at the table if you want more.\n\n**2026-09-13 — house-style pass (claude-code):**\n\n- **Metric-first.** Oven 400°F → 200°C (400°F). Mayonnaise ¼ cup → 60ml at 240ml/cup. Spoon measures (oil, soy, spices, mustard, sriracha, butter) stay as spoons.\n- **Weights are ESTIMATES, not sourced.** The source gives counts and cups; these use USDA reference weights: medium onion 110g, medium bell pepper 120g each, sliced mushrooms 70g per cup, broccoli florets 70g per cup. Treat them as a guide, not a correction.\n- **Oregano read as dried.** The source says only \"oregano\"; 2 tsp added to a hot pan is the dried amount.\n- **Order changed:** the oven now heats at the start instead of after the vegetables, so it is hot when the sandwiches are ready. A baking sheet is named for the final melt; the source leaves the vessel unstated.\n- **Cheese:** 8 slices is 2 per sandwich, now said at assembly.\n- Servings \"4 servings\" → \"4\" so the recipe can scale by serving count. Methods Stove-Top and Oven added. Six single-use tags from the source site that all meant \"veggie cheesesteak\" were dropped in favor of existing terms; \"Mushroom\" merged into \"Mushrooms\". Description rewritten to say what the dish is. Section heading \"Siracha\" corrected to \"Sriracha\".","draft":false,"servings":"4","prep_time":"15 minutes","cook_time":"30 minutes","total_time":"45 minutes","times":{"prep":{"minutes":15},"cook":{"minutes":30},"total":{"minutes":45}},"source_name":"Tikkas To Tapas","source_url":"https://tikkastotapas.com/veggie-cheesesteaks/","created_at":"2026-07-19T00:14:40.808398Z","updated_at":"2026-09-13T23:27:17.103688Z","categories":["Main"],"tags":["Cheese","Mushrooms","Peppers","Sandwich"],"methods":["Oven","Stove-Top"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["2 tbsp olive oil","70g (1 cup sliced) mushrooms, sliced","1 pinch salt, for the mushrooms","110g (1 medium) onion, sliced","120g (1 medium) red bell pepper, thinly sliced","120g (1 medium) green bell pepper, thinly sliced","1 jalapeño, sliced","70g (1 cup) broccoli florets","6 cloves garlic, minced","1 tbsp low-sodium soy sauce","1 tsp adobo all-purpose seasoning","2 tsp dried oregano","1½ tbsp butter","4 hoagie rolls","8 cheese slices (white American, provolone or pepper jack)"],"parsed":[{"raw":"2 tbsp olive oil","qty":2,"unit":"tbsp","item":"olive oil"},{"raw":"70g (1 cup sliced) mushrooms, sliced","qty":70,"unit":"g","item":"mushrooms","prep":"sliced"},{"raw":"1 pinch salt, for the mushrooms","qty":1,"unit":"pinch","item":"salt","prep":"for the mushrooms"},{"raw":"110g (1 medium) onion, sliced","qty":110,"unit":"g","item":"onion","prep":"sliced"},{"raw":"120g (1 medium) red bell pepper, thinly sliced","qty":120,"unit":"g","item":"red bell pepper","prep":"thinly sliced"},{"raw":"120g (1 medium) green bell pepper, thinly sliced","qty":120,"unit":"g","item":"green bell pepper","prep":"thinly sliced"},{"raw":"1 jalapeño, sliced","qty":1,"item":"jalapeño","prep":"sliced"},{"raw":"70g (1 cup) broccoli florets","qty":70,"unit":"g","item":"broccoli florets"},{"raw":"6 cloves garlic, minced","qty":6,"unit":"clove","item":"garlic","prep":"minced"},{"raw":"1 tbsp low-sodium soy sauce","qty":1,"unit":"tbsp","item":"low-sodium soy sauce"},{"raw":"1 tsp adobo all-purpose seasoning","qty":1,"unit":"tsp","item":"adobo all-purpose seasoning"},{"raw":"2 tsp dried oregano","qty":2,"unit":"tsp","item":"dried oregano"},{"raw":"1½ tbsp butter","qty":1.5,"unit":"tbsp","item":"butter"},{"raw":"4 hoagie rolls","qty":4,"item":"hoagie rolls"},{"raw":"8 cheese slices (white American, provolone or pepper jack)","qty":8,"item":"cheese slices"}]},{"section":"Sriracha Aioli","items":["60ml (¼ cup) mayonnaise","3 tbsp spicy brown mustard","2 tbsp sriracha"],"parsed":[{"raw":"60ml (¼ cup) mayonnaise","qty":60,"unit":"ml","item":"mayonnaise"},{"raw":"3 tbsp spicy brown mustard","qty":3,"unit":"tbsp","item":"spicy brown mustard"},{"raw":"2 tbsp sriracha","qty":2,"unit":"tbsp","item":"sriracha"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-09-13T23:27:45.134024Z","checked_by":"claude-code","standard_version":"2026-09-06","findings_count":0,"stale":false,"completeness_gaps":[]},"mine":false}