PORTOBELLO CHEESESTEAK FRIES
The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Mushrooms for the win.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Gather your ingredients.
- For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
- Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
- Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
- While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
- For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
- Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.
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Raul Marrero
[email protected]Overall, I thought this recipe was pretty good. The fries were crispy and the portobello mushrooms were flavorful. I would definitely make it again.
PAYL
[email protected]These fries were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
linet ontweka
[email protected]I'm not a huge fan of portobello mushrooms, but I really enjoyed these fries. The cheese and fries were a great combination.
Zad Services
[email protected]This recipe is a keeper! I'll definitely be making it again.
MD AKADA LY
[email protected]I've tried several recipes for Portobello Cheesesteak Fries and this one is by far the best. The fries are crispy and the portobello mushrooms are cooked to perfection.
Babu miah
[email protected]I made these fries for my kids and they gobbled them up. They're a great way to get kids to eat their vegetables.
Kxmatree
[email protected]These fries are the perfect party food. They're easy to make and everyone loves them.
Tellicka Reid
[email protected]I love that this recipe uses portobello mushrooms instead of steak. It's a great way to get a meatless meal without sacrificing flavor.
Brilliant Brilliant
[email protected]This is a great recipe for a quick and easy weeknight meal. The fries are done in no time and the portobello mushrooms add a nice meaty flavor.
Kevinique Fraser
[email protected]I followed the recipe exactly and the fries came out soggy. I think I may have needed to cook them for a bit longer.
Baraka Loic
[email protected]I've made this recipe several times and it always turns out great. The fries are crispy and the portobello mushrooms are flavorful and juicy.
YES BOI
[email protected]These Portobello Cheesesteak Fries were a hit at my last party! Everyone loved them.