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Philly-Style Portobello Hoagies
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Philly-Style Portobello Hoagies

Philly-Style Portobello Hoagies

with Potato Wedges and Spicy Mayo

Meaty portobello mushrooms are the perfect stand-in for steaks in our vegetarian version of this Philly classic. We've even got you covered with a spicy sriracha mayo dip to go with the sweet potato wedges!

Quick Prep
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Portobello Mushroom

200 g

Green Bell Pepper

113 g

Yellow Onion

4 tbsp


(Contains Egg, Mustard)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

1.5 tsp

Montreal Steak Spice

460 g

Russet Potato

1 tsp


2 unit

Sub Roll

(Contains Barley, Wheat)

90 mL

Dill Pickle, sliced

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories980 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate103 g
Sugar12 g
Dietary Fiber10 g
Protein29 g
Cholesterol64 mg
Sodium2150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Remove stems from portobellos, then scrape off the dark brown gills on the underside and discard. Cut portobellos into 1/4-inch slices. Drain pickles over a small bowl. (NOTE: You will use the brine in step 3.)

Start veggie filling

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl), then swirl the pan until butter is melted. Add onions, portobellos, peppers and 1 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) Cook, stirring often, until veggies are softened, 8-10 min. Add reserved pickle brine, then season with garlic salt. Cook, stirring often, until liquid is absorbed, 30 sec.

Finish veggie filling

Sprinkle cheese evenly over veggies. Turn off heat. Leave the pan on the stovetop until cheese melts.

Toast rolls

Meanwhile, halve rolls. Add rolls directly to the top rack of the oven, cut-side up. Toast until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Finish and serve

Meanwhile, stir together half the mayo and 1 tsp sriracha in another small bowl. (NOTE: Reference heat guide.) Spread remaining mayo on rolls. Divide veggie filling between bottom rolls. Close with top rolls. Divide hoagies between plates with pickles and potato wedges alongside. Serve spicy mayo on the side for dipping.