Portabella Cheese Steaks
Satisfy your craving for a hearty, flavor-packed sandwich with these irresistible Portabella Cheese Steaks! This vegetarian twist on the classic Philly cheesesteak features meaty portabella mushroom strips sautéed in soy sauce for a savory depth, paired with caramelized bell peppers, onions, and a touch of garlic for a burst of flavor. All of this goodness is nestled into fluffy hoagie rolls spread with creamy mayonnaise, then topped with melty provolone cheese and toasted to perfection. Ready in just 35 minutes, this easy and satisfying recipe is perfect for weeknight dinners or casual gatherings. Whether you're a full-time vegetarian or just looking for a plant-based dinner idea, these Portabella Cheese Steaks are sure to impress.
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 1 large Green bell pepper
- 1 medium Yellow onion
- 8 slices Provolone cheese
- 4 pieces Hoagie rolls
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 4 tablespoons Mayonnaise
Instructions
Gently clean the portabella mushroom caps with a damp paper towel and remove the stems. Slice the caps into 1/2-inch thick strips.
Deseed and thinly slice the green bell pepper. Peel and thinly slice the yellow onion. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the soy sauce to the mushrooms and stir to coat. Cook for another 1-2 minutes until the soy sauce is absorbed. Remove the mushrooms from the skillet and set aside.
In the same skillet, heat the remaining olive oil. Add the sliced bell pepper, onions, and minced garlic. Sprinkle with salt and black pepper, and sauté for 6-8 minutes until the vegetables are soft and caramelized.
Preheat the oven to 350°F (175°C) or turn on your broiler if you prefer a toasted hoagie.
Slice the hoagie rolls lengthwise, leaving them attached on one side. Spread 1 tablespoon of mayonnaise inside each roll.
Divide the cooked mushroom strips evenly among the hoagie rolls, followed by the sautéed peppers and onions.
Top each sandwich with 2 slices of provolone cheese. Place the sandwiches on a baking sheet and heat in the oven for 5-7 minutes or under the broiler for 2-3 minutes, until the cheese is melted and the bread is slightly toasted.
Serve warm and enjoy your hearty Portabella Cheese Steaks!
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 7272 mg | 316% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 30.7 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2195 mg | 169% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
