This Portobello Cheesesteak Sandwich is a hearty and satisfying vegetarian sandwich made to model the Philly Cheesesteak Sandwich, only using sliced portobello mushroom caps in place of the steak.
This vegetarian sandwich is a great option for lunch or dinner and is excellent with a side of Ramen Noodle Salad or Sweet Potato Shoestring Fries.
Recipe Inspiration
One of my very favorite subs to get at a popular chain sub shop was the Philly Cheesesteak Sandwich. I loved it with onions, pepper, mushrooms, cheese, and mayonnaise. The sub roll was packed full of all those delicious flavors.
Now that we are trying to eat less meat in the home, I wanted to eliminate the beef and use portobello mushroom slices to give the bulk and satisfaction of a meat sandwich. This Portobello Cheesesteak Sandwich received a two thumbs up from the taste testers and is now a regular on rotation for our meal plan.
🥘 Ingredients
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- Portobello mushroom caps, cleaned and sliced into ¼ inch strips.
- Red bell peppers, seeds removed and cut into strips.
- Jalapeno pepper, seeded and diced
- Yellow onion, cut into slices.
- Olive oil.
- Provolone cheese slices
- Steak sauce is used for flavor, and is completely vegan and safe to use in this cheesesteak sandwich.
- Soy sauce, I like to use this reduced-sodium soy sauce.
🔪 Instructions
Please note that the information below is an overview. See the recipe card for complete instructions to make this Portobello Cheesesteak Sandwich.
Step 1
- Using a damp paper towel, remove any dirt the portobello mushroom caps. Remove the stem and scrape out the gills with a spoon.
- Slice the portobello mushrooms into ¼ inch thick slices to resemble steak strips.
Step 2
- Remove the seeds from the jalapeno and bell peppers. Cut into slices.
- Cut the onion into slices.
Step 3
- Cook the onion, peppers, and mushrooms in the olive oil until vegetables have softened.
- Divide the mushroom mixture into 4 sections. Place 1 slice of cheese over each section. Remove from the heat and let sit 30 seconds.
Step 4
- Slice the dinner roll in half and place ¼ of the portobello cheesesteak mixture on the bottom half of each roll.
📖 Variations
- Use sliced crimini mushrooms in place of the portobello mushrooms.
- Substitute swiss, monterey jack, pepper jack, or cheddar cheese slices for the provolone cheese
- Serve the sandwich with mayonnaise, sriracha aioli, or this spicy tomato chutney.
- Use a sub roll instead of a sandwich roll.
🥗 Side dishes
Ramen Noodle Salad is a delicious cabbage salad recipe that makes an excellent side for this Portobello Cheesesteak Sandwich!
Try serving this Pesto Pasta Salad, Dill Pickle Pasta Salad, or this Parmesan Pasta Salad are all great choices if your looking for a pasta side dish.
*If you made this Portobello Cheesesteak Sandwich, please give it a star rating*
📖 Recipe
Portobello Cheesesteak Sandwich
Ingredients
- 4 large portobello mushroom caps sliced into ¼" thick slices
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 jalapeno pepper sliced
- 1 tablespoon olive oil divided
- 1 tablespoon soy sauce
- 1 tablespoon steak sauce
- 4 slices provolone cheese
- 4 seeded burger rolls
Instructions
- Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.
- Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.
- Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.
- Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese. Serve each portion on a toasted roll.
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