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Portobello Cheesesteak
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4.67 from 3 votes

Portobello Cheesesteak

These vegetarian cheesesteaks made with Portobello mushrooms are so meaty, you won't miss the meat!
Course Sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 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


  • 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.