16ouncesBaby bella or white mushrooms, thickly sliced
2tablespoonsolive oil, divided
1red bell pepper, sliced
1green bell pepper, sliced
2largeonionswhite, yellow, and red all work
46" sub rolls
To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium heat. Saute the sliced onions for 10 minutes, until lightly browned. Sprinkle with ½ teaspoon salt and lower the heat to medium low. Stir the onions every 7-10 minutes. They're ready when golden brown and sweet.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Saute the mushrooms and peppers until the mushroom release most of their juices, about 7-8 minutes.
Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown.
Melt the provolone cheese by placing each slice over a section of mushrooms and peppers. Cover the pan with a lid to melt.
Scoop the melted cheese and mushrooms onto a toasted sub roll. Top with caramelized onions and enjoy!