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Portabellas have a "meaty" umami taste, so even non-vegetarians will love this veggie-packed twist on the classic Philly cheesesteak sub. Rach pairs them with garlic bread waffle fries: crispy baked waffle fries coated in a mixture of garlic butter, Parm, granulated onion, white pepper, crushed red pepper flakes and parsley. "Everyone is going to want these fries!" she says.
Preheat oven to 450°F for fries.
For the subs, heat a large nonstick skillet over medium-high heat with 3 tablespoons EVOO, 3 turns of the pan, and cook mushrooms until well browned and fragrant. Season with salt and pepper, add Worcestershire and a splash of sherry (if using), then transfer to a platter and reserve the pan.
While mushrooms cook, put waffle fries in oven.
Add remaining EVOO to the pan you cook the mushrooms in, 2 turns of the pan, then add the peppers and onions, season with salt and pepper and soften 5 minutes. Add garlic and cook a few minutes more. Add mushrooms back to pan.
For the fries, in a small pot, melt butter with chopped garlic over low heat.
Once the fries are very crisp, place them in large bowl, add garlic butter, cheese, salt, granulated onion, white and red pepper and parsley and toss. Turn oven off.
Fill rolls with mushrooms, peppers and onions and cheeses, place in warm oven for a minute or 2 to melt cheeses and serve with hot peppers (if using) and waffle fries on side.