Vegetarian Philly Cheese Steak
Satisfy your cravings for a classic Philly cheese steak—minus the meat—with this irresistible Vegetarian Philly Cheese Steak recipe! Packed with hearty portobello mushrooms, sautéed onions, and crisp green bell peppers, this plant-based twist on the iconic sandwich delivers bold, savory flavors. Each hoagie roll is stuffed with the flavorful veggie mixture, topped with creamy provolone cheese, and toasted to perfection for a satisfying bite. The addition of soy sauce adds a rich umami kick, while a touch of garlic powder enhances the aroma. Finish it off with a dollop of mayonnaise and crisp lettuce for a deliciously fresh touch. Ready in just 35 minutes, this easy recipe is perfect for busy weeknights or casual gatherings. Whether you're vegetarian or simply looking for a healthier spin on a classic, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 large Green bell pepper
- 1 large Onion
- 8 slices Provolone cheese
- 4 Hoagie rolls
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 0.25 cup Mayonnaise
- 4 Lettuce leaves
Instructions
Clean the portobello mushrooms by gently removing the stems and gills with a spoon and then wiping them with a damp paper towel.
Slice the mushrooms, green bell pepper, and onion into thin, uniform strips.
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced mushrooms, bell pepper, and onion to the skillet. Stir to coat them evenly in the olive oil.
Season the vegetables with garlic powder, salt, and black pepper, then sauté for 8-10 minutes, or until the vegetables are tender and beginning to caramelize.
Add soy sauce to the skillet and stir well to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Split the hoagie rolls and spread a thin layer of mayonnaise on the inside of each roll.
Divide the mushroom mixture among the rolls, filling each with an equal amount.
Place two slices of provolone cheese on top of the mixture in each roll.
Preheat the oven to 375°F (190°C).
Place the filled hoagie rolls onto a baking sheet and bake in the preheated oven for about 5 minutes, or until the cheese has melted and the rolls are slightly toasted.
Remove from the oven and add a lettuce leaf to each before serving immediately.
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6771 mg | 294% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 41.3 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1863 mg | 143% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3512 mg | 75% | |
*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.
