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