This is one vegetarian dish where you won’t miss the meat. And it’s a simple dish requiring only a few ingredients. A fresh sub stuffed to the brim with sautéed portobellos, red pepper, and onions, covered with Provolone cheese and toasted. Just a little oil/butter, soy sauce, Worcestershire, thyme, provide all the flavor necessary. The whole family will look forward to these Portobello Cheesesteaks.
When I first started typing this post, I titled it “Portobello Cheesecake” and I almost didn’t catch my mistake. How funny would that have been? Although…., it has me thinking. Maybe a savory Portobello Cheesecake isn’t such a bad idea. I’ll have to think about that one.
Cheesesteaks (and cheesecakes :)) are a favorite of mine. I don’t now nor have I ever lived in Philly, so my definition of a cheesesteak is a liberal one. I will say I prefer thinly sliced Provolone cheese on my cheesesteak over the more traditional cheese sauce. But there’s no steak in these Portobello Cheesesteaks so we’re no where near traditional anyways.
I always prefer to remove the gills when cooking Portobello mushrooms. They tend to discolor whatever they come in contact with and they really don’t add anything to the flavor. Just scoop them out with a spoon and ray good riddance to them.
The sautéed Portobello slices are fabulously meaty and you won’t miss the steak in these vegetarian cheesesteaks. Well, maybe a little. But you for sure won’t miss the calories. And don’t worry about not being full after. This is one hearty meal.
For another hearty vegetarian meal, check out Vegetarian Sloppy Joes.
Portobello Cheesesteak
Ingredients
- 1 tablespoon Canola oil
- 1 tablespoon butter
- 3 large Portobello mushrooms,, stems and gills removed, sliced into 1/2-inch slices
- 1 medium onion,, sliced
- 1 red bell pepper,, sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- salt and pepper
- 4-8 slices Provolone cheese
- 4 sub rolls
Instructions
- Heat 1/2 of oil and butter in a large nonstick skillet over medium-high heat. Add Portobello mushrooms and cook 2-3 minutes per side, until nicely browned. Remove to a plate.
- Add remaining oil and butter and sauté the onion and pepper until softened and beginning to brown, about 5 minutes.
- Add mushrooms back to pan and add soy sauce, Worcestershire sauce, and thyme. Cook for another minute or two. Remove from heat and season with salt and pepper.
- Divide mushroom mixture between sub rolls. Top each roll with 1 or 2 slices of cheese. Place on a baking sheet and broil until cheese melts and bread is lightly toasted.
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and they were one of the. easiest and most delicious vegetarian dinners I have had! I made meaty cheesesteaks for the others in my family, and I have to admit, I feel like I got the better meal for once! Thanks! 🙂
Yay! I’m so glad you liked them. And I tend to like them better than a meat version myself 🙂
Oooh, this is such a great idea. After my first month in Europe, the first thing I ordered upon landing in the Philadelphia airport was a huge Philly Cheesesteak. This is a much healthier version that I should try soon for old times’ sake.
Looking forward to your portobello cheesecake post 😉
Do you find that the food is what you miss most when you are overseas?
Portabella’s are the perfect substitute for meat in vegetarian meals! The variation sounds absolutely mouthwatering, I can’t wait to try it!! Thanks for sharing…
-Shannon
Love to cook with Portobellos, or any mushroom really!
How funny that I think that it read “Portobello Cheesecake” when I clicked the link as well! I though it would be a bit weird with portobellos haha. But oh boy, when I saw this sandwich I knew that this was going to be my dinner soon. Now, this is the kind of sandwich I LOVE. Great idea, Kristin 🙂
I am getting really hungry looking at these pictures, perfect vegetarian sandwich!