• 200g or approximately
• 1 cup of Juicy Marbles steak
• 1 hoagie roll or bread of choice
• 1 large onion, minced
• 1/2 cup of mushrooms chopped very small, such as oyster or cremini
• 1 tbsp fresh or dried thyme
• 1 tbsp white wine, red wine, brandy or whiskey
• Cheese of choice, for this recipe I used store-bought vegan gouda.
• 3 garlic cloves, crushed and minced
• Olive oil
• Salt
• Mayonnaise
• Fresh parsley, dill or cilantro, minced
• Pickles (Optional)
• Unsweetened yogurt (Optional)
For the bread
1. Take your roll and cut it almost in half, like a hot dog bun. Open it gently without breaking it in half. Add the chopped garlic inside and drizzle a little olive oil on it. Toast the bread until it’s lightly browned and the garlic is cooked. Once the bread is fully toasted, turn off the oven.
For the filling
1. Heat a nonstick pan over medium-low heat. Add some oil. When the oil is hot, add the onions and a pinch of salt. Sauté the onions for about 8 minutes until they’re translucent and browning.
2. Next add the chopped mushrooms, thyme and a bit more salt to the onions. Add a splash of wine or whiskey. Sauté until the mushrooms are completely cooked and browning. Once done, turn off the heat.
3. Slice the steak into small, minced pieces. Heat a nonstick pan and add some oil. When the oil is hot, add the steak. Cook the steak for a few minutes on one side, then flip it. Do this until the steak is begins to crisp on all sides.
4. Next, mix the onions and mushrooms in with the steak. Add slices of vegan cheese to the veggies and steak, adjust the heat to medium-low and cover. Let cook as the cheese melts for about 7 minutes. Then, turn off the heat, but keep covered until the cheese has completely melted.
For the herby mayonnaise
1. In a small bowl, mix together some herbs and mayonnaise.
Assembling the sandwich
1. Take your bun and spread mayonnaise on each side. Then generously stuff it with the decadent filling! Serve with a side of pickles and yogurt for some refreshing accompaniment.
