Portabella Mushroom Cheesesteak
Savor the bold, satisfying flavors of this Portabella Mushroom Cheesesteak, a vegetarian twist on the classic sandwich! Juicy strips of portabella mushrooms are sautéed with vibrant green and red bell peppers, caramelized onions, and a hint of garlic, all infused with the savory umami of soy and Worcestershire sauces. Topped with gooey, melted provolone cheese and nestled in buttery, toasted hoagie rolls, this recipe promises a hearty, plant-based comfort food experience that's perfect for lunch or dinner. With just 35 minutes of total preparation and cook time, this dish is a quick and flavorful way to enjoy meatless dining while still indulging in the rich, cheesesteak-inspired taste you crave!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 large Green bell pepper
- 1 large Red bell pepper
- 1 large Yellow onion
- 2 medium Garlic cloves
- 2 tablespoons Olive oil
- 1.5 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 4 slices Provolone cheese
- 4 large Hoagie rolls
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
Instructions
Clean the portabella mushroom caps with a damp paper towel to remove any dirt. Remove the stems and scrape out the gills with a spoon. Slice the caps into thin strips.
Cut the green and red bell peppers into thin strips. Peel the onion and slice it into thin rings. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally.
Pour the soy sauce and Worcestershire sauce over the mushrooms, and stir to coat evenly. Cook for another 2 minutes until the liquid is mostly absorbed. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the bell peppers, onion, garlic, salt, and black pepper. Sauté for 6-8 minutes until the vegetables are softened and slightly caramelized.
Add the cooked mushrooms back into the skillet with the vegetables. Stir and cook for another 2 minutes to combine flavors.
Slice the hoagie rolls lengthwise, leaving them attached on one side. Spread a thin layer of butter on the inside of each roll.
Toast the hoagie rolls in a separate skillet or under a broiler until lightly browned and crispy, about 2-3 minutes.
Divide the mushroom and vegetable mixture evenly among the 4 rolls. Place a slice of provolone cheese on top of each sandwich filling.
Place the sandwiches under a broiler for 1-2 minutes or until the cheese melts, watching closely to avoid burning.
Serve the Portabella Mushroom Cheesesteaks immediately while hot and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 258 mg | 20% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 843 mg | 18% | |
*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.
