Mushroom Cheesesteak by Snacc Boss Raph Rashid

Char the capsicum and jalapeños over open flame or on a hotplate. Turn with tongs until completely blackened all over. Transfer to a bowl and cover tightly with cling wrap. Leave to steam for 15 minutes.

Peel the blackened skin off the peppers and jalapeños, it should slide off easily. Remove seeds and stems. Tear or slice into strips. Set aside.

Combine all steak seasoning ingredients in a small bowl and set aside.

Heat a cast iron skillet over medium-high heat. Add a splash of neutral oil. Lay the portobello mushroom whole into the pan and leave it alone for 5–6 minutes until deeply coloured on one side. Remove, slice, then add back to the pan with the white onions. Season with steak seasoning and grill together until the onions are soft and slightly caramelised.

Lay the charred pepper and jalapeño strips over the mushroom and onion mix. Lay cheeses directly on top to cover everything. Let melt.

Generously butter the buns and grill on a hotplate or skillet until golden.

Load the cheesy mushroom mix into the toasted buns and serve with hot sauce if you like.