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Portobello Cheesesteak Sandwich

Published: Apr 23, 2021 · Modified: May 14, 2021 by Shelby Law Ruttan ·

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.

Jump to:
  • Recipe Inspiration
  • 🥘 Ingredients
  • 🔪 Instructions
  • 📖 Variations
  • 🥗 Side dishes
  • 📖 Recipe

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.
Red peppers, green jalapenos, brown portobello mushrooms all sliced and sauteed in a stainless steel skillet.

🔪 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

  1. Using a damp paper towel, remove any dirt the portobello mushroom caps. Remove the stem and scrape out the gills with a spoon.
  2. Slice the portobello mushrooms into ¼ inch thick slices to resemble steak strips.

Step 2

  1. Remove the seeds from the jalapeno and bell peppers. Cut into slices.
  2. Cut the onion into slices.

Step 3

  1. Cook the onion, peppers, and mushrooms in the olive oil until vegetables have softened.
  2. 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

  1. Slice the dinner roll in half and place ¼ of the portobello cheesesteak mixture on the bottom half of each roll.
Portobello Cheesesteak Sandwich filling in a cast iron skillet with provolone cheese circles on top of the mushroom mixture.

📖 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

Shelby Law Ruttan
A hearty and satisfying sandwich made with sliced portobello, onions, peppers, and topped with provolone cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 263 kcal

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 tbsp olive oil divided
  • 1 tbsp soy sauce
  • 1 tbsp 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.
    Onions, red bell pepper strips, and jalapeno circles cooking in a stainless steel skillet and being stirred with a flathead wooden spoon.
  • 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.
    Mushroom mixture in a stainless steel skillet divided into four portions with a slice of provolone cheese over top of each portion with the cheese beginning to melt.

Video

Nutrition

Sodium: 705mgCalcium: 231mgVitamin C: 45mgVitamin A: 1148IUSugar: 8gFiber: 3gPotassium: 519mgCholesterol: 13mgCalories: 263kcalTrans Fat: 1gSaturated Fat: 4gFat: 11gProtein: 12gCarbohydrates: 31gIron: 2mg
Keyword Portobello Cheesesteak Sandwich
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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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