Vegetarian Philly yet French Cheese Steak Wrap

It is a simple case of if you are going to take the Ribeye Steak out of the Cheese Steak then you are gonna have to replace it with something that tastes equally good if not better.

So what is it going to be? Since I was striving towards a Vegetarian and even a Vegan version, I needed that special something that was going to add not just flavour but also some sort of  bite. I usually start with using mushrooms and then trying it with meatless meat and in some cases I find that just omitting the meat hardly makes an impression.

I tried all three possibilities and circled right back to MUSHROOMS especially if I made a mushroom ragout. Initially I tried making one cheesy filling but it didnt have the texture needed for a wow factor. But after a few attempts, I found my answer.

Provolone Cheese – any excuse to use Provolone. Similar to Mozarella but with a stronger flavour and much stringier. If you are baking the dish, then Provolone is the way to go!!
PS. I have started using 1:1 Mozarella : Provolone even for my pizzas and baked pastas

So here is the tried, tested and perfected VEGETARIAN PHILLY YET FRENCH WRAP.
Oh yes, I did away with the hoagies. The wrap and the panini worked for my sons.

VEGETARIAN PHILLY YET FRENCH WRAP

Mushroom Ragout
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Cup mushrooms – sliced but not too thinly
1 teaspoon dried rosemary
Salt and chilli flakes to taste

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You are just going to mix everything in the pan and allow it to cook.
I kid you not! It is that simple!
Cook it till just done, not too done because you are going to be toasting it later

Cheesy French Onions
2 Tablespoons Olive Oil
1 Large Red Onion – sliced thinly
1/2 each Red and Yellow Capsicums – sliced
1/2 Cup Mushroom Broth
1 Tablespoon Plain Flour
1/2 Cup Provolone Cheese – grated
1/4 Cup Parmesan Cheese – grated (fine)
Salt, pepper and chilli flakes

Set aside the mushroom ragout, then using the same pan, add the olive oil and the onions.
On a low heat, allow the onions to sweat, soften and slowly caramelise. You need to add the salt, pepper and chilli flakes. Once softened, add the capsicums and 1 teaspoon of brown sugar to enhance the flavour of the caramelisation.

And now to add the French element –
Once the capsicum has softened, add in the flour and then the broth (you can use chicken, beef, mushroom or vegetable broth… but personally I like the mushroom – I don’t eat beef but I have been told it is also very good)
This is similar to how you would make a French Onion Soup.
Check your seasoning.
Once cooked (again you don’t have to fully cook it – a little al dente is good), add in the provolone cheese, reserving a little for a later step.

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This is what it will… it should look like.

And now for the wrap
I like using wholemeal tortillas as they are more substantial and hold the filling better.

Here is how you will roll the wrap
1.  Put the French Onions in the centre width wise
2.  Top with mushrooms
3.  Sprinkle some grated Parmesan
4.  Fold away from yourself the bottom third of the tortilla
5.  On the folded piece, put some more Provolone and then fold the upper side towards yourself. This step is very important because it allows you to add more cheese and there is no such thing as too much cheese and it also binds the ends and holds the filling in.


6.  Wrap the wrap in aluminum foil and put it in the over or a toaster oven for 5 minutes or so.
7. Unwrap carefully so the steam does not escape towards you.

Slice into 2 pieces and sprinkle with some Parmesan and garnish using coriander leaves.

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I do hope you will try this recipe and do post the pic on Instagram with the tag #homestylewithraveena
I would love to hear from you!

 

 

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