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Steak Cheese Sandwich

Made with Happy Valley Mozzarella and Happy Valley Cheddar Cheese

Steak & Cheese Sandwich


Cooking time:


Prep time:



  • 2 teaspoons extra-virgin olive oil
  • 1 medium white onion, sliced
  • 1 medium red onion, sliced
  • 4 large portobello mushrooms, stems and gills removed, sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 cup of HAPPY VALLEY Mozzarella
  • 1 cup of HAPPY VALLEY Cheddar Cheese
  • 4 whole ciabatta buns, split and toasted


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell peppers, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

  2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay HAPPY VALLEY Cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

  3. Divide the mixture into 4 portions with a spatula, leaving the melted HAPPY VALLEY Cheese layer on top. Scoop a portion onto each toasted ciabatta and serve immediately.

Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.