Step 1

Heat a large cast-iron or heavy bottom ceramic pan over medium-high heat until very hot.

Step 2

Add oil to the pan, and sear a handful of sliced mushrooms per side for 2 minutes. Let sear without moving them. Flip the mushrooms and cook, stirring occasionally until browned, size reduces by half, and liquid evaporates in the pan. This should take roughly 7-10 minutes. Don’t add the next handful until the first has browned and there’s no liquid left in the bottom of the pan. Repeat until all the mushrooms are in the pan. Once all mushrooms are browned using the method above, season the mushrooms with salt, pepper, and garlic powder.

Step 3

Meanwhile,slice up onions and green peppers.

Step 4

In a second pan, over medium-high heat, heat 1 tbsp oil.

Step 5

Add green peppers and onions and saute, stirring regularly until they're soft and browned. This should take roughly 15 mins. in the last 2 mins or so, add in the pickled jalapeno if you like it spicy.

Step 6

Meanwhile, butter the inside of your rolls and set aside.

Step 7

Divide the mushrooms into 4 portions in the pan, spoon the onion pepper mixture directly over the mushrooms, leaving some on the side for garnish, and top each with 2 slices vegan cheese.

Step 8

For melted cheese, use my vegan cheese sauce or add your fave vegan cheese on top of veggies and cover the pan with a lid and let the cheese melt, roughly 2-3 mins.

Step 9

One at a time, slide a large spatula under the mushrooms mixture and transfer to the buttered rolls.

Step 10

Serve.