MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soy Curl Philly Cheesesteak
Categories: Vegetarian
Yield: 4 Sandwiches

6 oz Soy curls (170 g)
2 c Vegan beef-style broth or
- vegetable broth (480 ml);
- hot
2 tb Olive oil (30 ml); divided
1 tb Soy sauce (15 ml)
1 tb Vegan Worcestershire sauce
- (15 ml)
1 ts Garlic powder (3 g)
1 ts Onion powder (2 g)
1/2 ts Smoked paprika (1 g)
- (optional)
1/2 ts Black pepper (1 g);
- freshly ground
1/4 ts Fine sea salt (1.5 g);
- or to taste
1 lg Yellow onion (200 g);
- thinly sliced
1 md Green bell pepper (150 g);
- thinly sliced
8 sl Vegan provolone cheese
- (160 g)
4 Hoagie rolls or
- sturdy hot dog buns
- (280 to 340 g)
2 tb Vegan butter (28 g);
- softened

Place the soy curls in a large heat-proof bowl and pour the hot broth
over them. Stir briefly to make sure all the soy curls are moistened.
Let them soak for about 10 minutes, or until softened.

Drain the soy curls. Once cool enough to handle, squeeze them firmly
by hand to remove as much excess broth as possible.

For a more cheesesteak-like texture, roughly chop or tear any
particularly large soy curls into smaller, bite-sized pieces.

Heat 1 tb (15 ml) of the olive oil in a large skillet over medium-high
heat.

Add the drained soy curls and spread them into an even layer. Cook
for 5 to 7 minutes, stirring occasionally, until they begin to brown
around the edges.

Add the soy sauce, vegan Worcestershire sauce, garlic powder, onion
powder, smoked paprika, if using, black pepper, and salt. Stir well
until the soy curls are evenly coated.

Cook for another 2 to 3 minutes, stirring frequently, until the
seasonings are absorbed and the soy curls are browned and lightly
crisp around the edges.

Transfer the soy curls to a plate and set aside.

Add the remaining 1 tb (15 ml) olive oil to the same skillet.

Add the sliced onion and green bell pepper. Cook over medium-high
heat for 6 to 8 minutes, stirring occasionally, until softened and
lightly browned. The vegetables should be tender while still
retaining a little texture.

Return the cooked soy curls to the skillet with the vegetables. Toss
everything together and cook for 1 to 2 minutes, until heated through
and evenly combined.

Divide the filling into 4 roughly equal portions directly in the
skillet. Place 2 slices of vegan provolone over each portion.

Reduce the heat to low and cover the skillet. Cook for 1 to
2 minutes, or until the vegan cheese is softened and melted.
Depending on the brand, vegan cheese may take slightly longer to
melt. Split the hoagie rolls or hot dog buns lengthwise, keeping
the two sides attached. Spread the cut sides evenly with the
softened vegan butter and arrange the rolls on a baking sheet.

Transfer the baking sheet to the preheated oven and bake for 3 to
5 minutes, or until the rolls are warm and lightly golden around
the edges. Keep an eye on them toward the end so they do not become
too crisp.

Fill each toasted hoagie roll with one portion of the hot soy curl,
onion, pepper, and melted cheese mixture.

Serve immediately while the filling is hot and the rolls are warm and
lightly toasted.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/soy-curl-philly-cheesesteak/>

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