Mushroom “Cheesesteak”

SERVES 2

15 MINS PREP

COOKS IN12 MINS

Enjoy our take on this classic street-food dish. The earthy flavours of our Rustic Rogan Josh pairs so beautifully with mushrooms and creates the perfect lunch.

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Tailored to Taste

Our Rustic Rogan Josh kit pairs perfectly with earthy flavours and really complements meats like lamb and beef, but also works really well with mushrooms! Here, we have used chestnut mushrooms, as they have a lovely nutty flavour that is brought out when lightly charred. These mushrooms in our delicious Rogan Josh sauce work so well together, and we have used them here to create a spiced twist on the American ‘Philly Cheesesteak Sandwich’. I love taking inspiration from street-food dishes from around the world. In this one, the flavours of the Indian spices, combined with charred bell peppers and melty cheese results in a dish that I keep coming back to for a delicious, easy lunch. It’s also great garden party food to share with friends.

Ingredients

1 pack of The Spice Tailor Rustic Rogan Josh
½ red bell pepper, sliced
½ green bell pepper, sliced
1 red onion, sliced
1 tbsp. olive oil
300g chestnut mushrooms, wiped clean and thickly sliced
100g mature cheddar, grated
2 slices of sourdough, or 2 hoagie sandwich buns or other soft long rolls

Method

Preheat your oven, or the grill setting of your oven.
Heat 1 tbsp. olive oil in a pan and add your sliced onions and bell peppers. We want these to take on a bit of a char, so try not to move the veg around too much.
Once these are nice and charred, remove them from the heat and leave to one side while we cook the mushrooms using the same pan. Add them in two batches so they have a chance to colour on each side; you might want to add a little more oil here.
Once the mushrooms have browned, add both sauce pouches from the pack to that pan along with all the mushrooms and simmer for a few minutes.
To assemble, lightly toast your bread. Add your cooked mushrooms atop the toast/hoagie, piling this high with the bell peppers and onion. Finally grate on some cheddar.
If you have time, place the final open-faced sandwich under the grill for a couple of minutes to melt the cheese. Sprinkle with a bit of flaky sea salt to finish.

Tailored to Taste

Our Rustic Rogan Josh kit pairs perfectly with earthy flavours and really complements meats like lamb and beef, but also works really well with mushrooms! Here, we have used chestnut mushrooms, as they have a lovely nutty flavour that is brought out when lightly charred. These mushrooms in our delicious Rogan Josh sauce work so well together, and we have used them here to create a spiced twist on the American ‘Philly Cheesesteak Sandwich’. I love taking inspiration from street-food dishes from around the world. In this one, the flavours of the Indian spices, combined with charred bell peppers and melty cheese results in a dish that I keep coming back to for a delicious, easy lunch. It’s also great garden party food to share with friends.

Ingredients

1 pack of The Spice Tailor Rustic Rogan Josh
½ red bell pepper, sliced
½ green bell pepper, sliced
1 red onion, sliced
1 tbsp. olive oil
300g chestnut mushrooms, wiped clean and thickly sliced
100g mature cheddar, grated
2 slices of sourdough, or 2 hoagie sandwich buns or other soft long rolls

Method

Preheat your oven, or the grill setting of your oven.
Heat 1 tbsp. olive oil in a pan and add your sliced onions and bell peppers. We want these to take on a bit of a char, so try not to move the veg around too much.
Once these are nice and charred, remove them from the heat and leave to one side while we cook the mushrooms using the same pan. Add them in two batches so they have a chance to colour on each side; you might want to add a little more oil here.
Once the mushrooms have browned, add both sauce pouches from the pack to that pan along with all the mushrooms and simmer for a few minutes.
To assemble, lightly toast your bread. Add your cooked mushrooms atop the toast/hoagie, piling this high with the bell peppers and onion. Finally grate on some cheddar.
If you have time, place the final open-faced sandwich under the grill for a couple of minutes to melt the cheese. Sprinkle with a bit of flaky sea salt to finish.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Rustic Rogan Josh

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