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1
Wash portabellos with a damp paper towel.
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2
The portabellos might seem a little dry, especially around the'gills'.
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3
Cut them into strips and place on a dinner plate.
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4
Cover mushroom strips with olive oil and allow them to soak while you prepare the onions.
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5
If they still appear dry, add more oil.
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6
Cut onions into thin strips.
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7
Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown.
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8
The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil.
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9
The longer and slower you cook the onions, the better.
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10
You can do this from 15-45 minutes depending on your schedule.
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11
Nothing tastes better than a nicely caramelized onion!
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12
Once onions are done, remove from skillet.
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13
Preheat broiler.
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14
Use the same skillet to heat up the portabello mushrooms.
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15
Again, cook in butter and olive oil just until warm and tender.
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16
(I recommend not cooking the mushrooms and onions together, portabellos have a habit of turning other food black.)
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17
Slice open the sandwich rolls and remove a little of the bread stuffing from each side.
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18
Distribute cooked portabellos evenly to each roll.
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19
Cover with caramelized onions.
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20
Add mozzarella cheese to taste.
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21
Sprinkle with parmesan cheese.
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22
Broil until cheese melts and rolls begin to brown, 3-5 minutes.
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23
Serve with ketchup for a cheesesteak flavor.
