Portobello Cheesesteak
These vegetarian cheesesteaks made with Portobello mushrooms are so meaty, you won't miss the meat!
Servings: 4
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.