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Portobello Cheesesteak Sandwich

Shelby Law Ruttan
A hearty and satisfying sandwich made with sliced portobello, onions, peppers, and topped with provolone cheese.
Prep Time 10 minutes
Cook Time 10 minutes
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 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.
    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

Keyword Portobello Cheesesteak Sandwich