Portobello Cheesesteaks

Portobello Cheesesteak

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.

Portobello Cheesesteak

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.

Portobello Cheesesteak

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

Portobello Cheesesteak
 
Prep time
Cook time
Total time
 
These vegetarian cheesesteaks made with Portobello mushrooms are so meaty, you won't miss the meat!
Recipe type: Sandwich
Serves: 4
Ingredients
  • 1 tablespoon Canola oil
  • 1 tablespoon butter
  • 3 large Portobello mushrooms, stems and gills removed, sliced into ½-inch slices
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon dried thyme
  • salt and pepper
  • 4-8 slices Provolone cheese
  • 4 sub rolls
Instructions
  1. Heat ½ 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.
  2. Add remaining oil and butter and sauté the onion and pepper until softened and beginning to brown, about 5 minutes.
  3. 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.
  4. 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.

Vegetarian Portobello Cheesesteaks - so hearty you won't miss the meat!

24 thoughts on “Portobello Cheesesteaks

  1. 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! 🙂

  2. 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 😉

  3. 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 🙂

  4. Ha! When I first quickly read the title I actually thought it said cheesecakes! But seriously though these sound awesome – I love meatless meals like this where you really don’t miss the meat. And I love how ooey gooey cheesy these look!

  5. You had me at portobello! YUM! While I do love myself a good regular cheesesteak, this sandwich looks amazing. I don’t think I would miss the meat a bit!

  6. What a great meatless take on the cheesesteak sandwich! I love Portobello mushrooms and would definitely not miss the meat here 🙂 The flavors sound fantastic and I think even my meat-loving hubby would enjoy these a lot. Pinning and thanks for sharing Christin!

  7. Love this idea, thanks! I did a savory cheesecake when I had a batch of cream cheese made from carabao milk which had a bit more funk than usual. Mushrooms and smoked oysters. It was lovely.
    About to give these sandwiches a go. Tempted to use the traditional “fake cheese” since for some reason there is some in the pantry (WHO PUT THIS HERE?!!), but the Provolone sounds just fine.

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