Vegetarian Classic Cheesesteak Sandwich
Satisfy your comfort food cravings with this irresistible Vegetarian Classic Cheesesteak Sandwich, a plant-based twist on the iconic Philly staple! This recipe swaps traditional steak for tender, umami-packed portobello mushrooms and sautéed bell peppers, creating a hearty filling that's bursting with flavor. Enhanced with soy sauce and vegetarian Worcestershire sauce, the seasoned vegetables are layered with melty provolone cheese inside perfectly toasted hoagie rolls. Finished with crisp lettuce and creamy mayonnaise, this sandwich strikes the ideal balance between rich indulgence and fresh, vibrant textures. Ready in just 35 minutes, this easy vegetarian cheesesteak recipe is perfect for weeknight dinners or casual gatherings. Make it your go-to for satisfying meat-free comfort food!
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Recipe Information
Ingredients
- 4 large portobello mushrooms
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce (vegetarian)
- 0.5 teaspoon black pepper
- 4 slices provolone cheese
- 4 pieces hoagie rolls or sub sandwich rolls
- 4 tablespoons mayonnaise
- 4 leaves lettuce leaves
- to taste salt
Instructions
Clean the portobello mushrooms with a damp paper towel to remove dirt. Slice them into thin strips.
Slice the red and green bell peppers and onion into thin strips as well.
Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes until they start to soften.
Stir in the sliced onions and bell peppers. Cook for an additional 5-7 minutes until the vegetables are tender.
Add the soy sauce, vegetarian Worcestershire sauce, black pepper, and salt to taste. Stir well to combine and cook for another 2 minutes.
Preheat your oven’s broiler to high.
Slice the hoagie rolls open and spread each with a tablespoon of mayonnaise.
Place a slice of provolone cheese inside each roll.
Divide the vegetable mixture evenly among the hoagie rolls, laying it on top of the cheese.
Place the sandwiches on a baking tray and broil for about 2-3 minutes until the cheese melts and the rolls are slightly toasted.
Remove from the oven, add a lettuce leaf to each sandwich, and serve immediately.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 42.2 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3498 mg | 74% | |
*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.
