Mushroom Cheesesteak

Instructions

1. Prepare the mushrooms
   Clean the portobello mushrooms with a damp paper towel and slice them thinly. In a small bowl, mix the soy sauce, minced garlic, oregano, and smoked paprika.
2. Sauté the vegetables
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, season with salt and pepper, and cook until soft and slightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
3. Cook the mushrooms
   In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 5 minutes until they start to release their moisture. Pour the soy sauce mixture over the mushrooms and continue cooking until most of the liquid has evaporated and mushrooms are tender, about 5-7 minutes more.
4. Combine the filling
   Return the cooked onions and peppers to the skillet with the mushrooms. Stir to combine all ingredients well and cook for an additional 2 minutes. Season with additional salt and pepper if needed.
5. Prepare the rolls
   Preheat your oven's broiler. If using mayonnaise, spread it on the inside of each roll. Place the rolls on a baking sheet, cut side up.
6. Assemble and melt the cheese
   Divide the mushroom mixture evenly among the four rolls. Top each sandwich with 2 slices of provolone cheese. Place under the broiler for 1-2 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.