Portobello Philly Cheese Steak Sandwich
Elevate your sandwich game with this mouthwatering Portobello Philly Cheese Steak Sandwich, a vegetarian twist on a classic favorite. Hearty portobello mushroom strips take center stage, mimicking the satisfying heartiness of steak, while a medley of sautéed bell peppers, caramelized onions, and fragrant garlic add layers of savory flavor. Seasoned with a hint of smoked paprika and topped with gooey melted provolone cheese, this sandwich is a delightful blend of rich, smoky, and cheesy perfection. Served on toasted hoagie rolls, it’s a quick and satisfying meal ready in just 35 minutes. Perfect for weeknight dinners or a casual lunch, this recipe proves that going meatless can be utterly indulgent!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 4 rolls Hoagie rolls
- 8 slices Provolone cheese
Instructions
Clean the portobello mushroom caps with a damp paper towel and remove the stems. Slice the caps into thin strips, about 1/2 inch wide.
Deseed and slice the red and green bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and cook for another 1 minute until fragrant.
Return the cooked mushrooms to the skillet with the peppers and onions. Season with salt, black pepper, and smoked paprika. Stir to combine and let cook for another 2 minutes.
Preheat your oven's broiler on high. Slice the hoagie rolls lengthwise without completely separating them. Toast the rolls under the broiler for 1-2 minutes until lightly golden, keeping a close eye to avoid burning.
Spoon the mushroom and vegetable mixture evenly onto the toasted hoagie rolls. Top each sandwich with 2 slices of provolone cheese.
Place the assembled sandwiches back under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Serve immediately while hot and enjoy your flavorful Portobello Philly Cheese Steak Sandwich!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 443 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 774 mg | 16% | |
*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.
