Vegetarian Philly Cheesesteak Sandwich
Indulge in the irresistible flavors of this Vegetarian Philly Cheesesteak Sandwich—a plant-based twist on the iconic classic! Perfectly seasoned portobello mushrooms act as a hearty and savory substitute for steak, paired with sautéed bell peppers, caramelized onions, and a touch of soy sauce for rich umami flavor. Topped with melted provolone cheese and served on toasted, buttered sub rolls, this sandwich checks all the boxes for comfort food satisfaction while remaining vegetarian-friendly. Ready in just 35 minutes, this recipe delivers all the cheesesteak joy without the meat, making it an ideal option for Meatless Monday or a quick, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 8 slices Provolone cheese
- 4 whole Sub rolls
- 2 tablespoons Butter
Instructions
Clean the portobello mushrooms and slice them into thin strips, similar to the size of traditional steak slices.
Deseed the bell peppers and slice them into strips. Peel and slice the onion into thin strips as well.
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and sauté for about 5 minutes until they soften and start to brown.
Add the sliced onions and bell peppers to the skillet. Stir the vegetables to mix them evenly.
Pour the soy sauce over the vegetable mixture. Add salt, black pepper, and garlic powder. Continue to cook, stirring occasionally, for about 10 minutes until the vegetables are tender and well caramelized.
While the vegetable mixture is cooking, preheat the oven to 350°F (175°C).
Split open the sub rolls and spread butter on the inside surfaces.
Put the buttered sub rolls on a baking sheet, cut side up, and place in the oven for about 5 minutes to toast slightly.
Once the vegetables are cooked and the sub rolls are toasted, evenly distribute the veggie mixture onto the bottom halves of each sub roll.
Place two slices of provolone cheese on top of each portion of the veggies.
Return the open-faced sandwiches to the oven for about 3-5 minutes, or until the cheese has melted.
Close the sandwiches with the top halves of the sub rolls, slice in half if desired, and serve hot.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 482 mg | 37% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 730 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.
