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Portabella Philly Sandwich



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8 oz. Portabella mushroom slices, gills removed
Olive oil, as needed
Salt, as needed
Pepper, as needed
12 oz. Angus prime rib, thickly sliced
2 oz. yellow onions, thinly sliced
1/8 oz. fresh basil, thinly sliced
10" French bread roll, split
4 slices Mozzarella cheese (about 1 oz.)
2 oz. roasted red pepper, thinly sliced
1/4 oz. shredded green leaf lettuce


  1. 1
    Place Portabella mushroom slices on hot griddle; drizzle with a small amount of olive oil, season with salt and pepper. Cook until soft; keep warm.
  2. 2
    On hot griddle, sauté prime rib and onions until meat is thoroughly cooked, season with salt and pepper; add basil just before assembling sandwich.
  3. 3
    Open the French bread. Place 2 slices of cheese on each half and slowly melt under a salamander.
  4. 4
    Place half of the Portabella slices along the bottom half of the bread. Top with meat, remaining mushrooms, red pepper and lettuce. Top with remaining bread. Serve immediately.


Recipe credit: Kirk Brooks, C.C.C., Executive Chef; Red Lion Hotel, Coos Bay, Oregon

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cuisines North & South American, Other North American
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