Vegetarian Steak and Cheese Sandwich
Satisfy your comfort food cravings with this irresistible Vegetarian Steak and Cheese Sandwich, a plant-based twist on the classic deli favorite! Juicy, marinated Portobello mushroom caps take center stage, grilled to perfection and sliced into hearty "steak" strips. They're paired with caramelized red bell peppers and onions, then layered onto toasted hoagie rolls with melted provolone cheese for the ultimate flavor-packed bite. Enhanced with a smoky and tangy marinade of soy sauce, balsamic vinegar, and smoked paprika, this sandwich delivers bold umami flavors without the meat. Perfect for a quick lunch or a weeknight dinner, you can customize it further with optional lettuce and mayonnaise. Ready in just 35 minutes, this vegetarian delight will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 large Portobello mushroom caps
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 4 slices Provolone cheese
- 2 large Hoagie rolls or sandwich baguettes
- 2 tablespoons Butter
- 2 tablespoons Mayonnaise (optional)
- 2 small Lettuce leaves (optional)
Instructions
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper.
Brush the marinade generously onto both sides of the Portobello mushroom caps and let them sit for 10 minutes.
While the mushrooms marinate, slice the red bell pepper and yellow onion into thin strips.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced peppers and onions, sprinkle with a pinch of salt, and sauté for 8-10 minutes or until softened and slightly caramelized. Remove from heat and set aside.
Grill the Portobello mushrooms in the preheated pan for 4-5 minutes on each side until tender and slightly charred.
Slice the mushrooms into thin strips to resemble steak slices.
Preheat the broiler on your oven.
Slice the hoagie rolls or sandwich baguettes in half lengthwise and spread with a thin layer of butter. Toast them lightly under the broiler for 1-2 minutes, keeping an eye on them to prevent burning.
To assemble the sandwiches, layer the mushroom strips, sautéed peppers and onions, and slices of provolone cheese on the bottom half of each hoagie roll.
Place the assembled sandwiches (open-faced) under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Remove from the oven, close the sandwiches with the top half of the rolls, and optionally add mayonnaise and lettuce if desired.
Serve immediately and enjoy your delicious Vegetarian Steak and Cheese Sandwich!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 25.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 927 mg | 71% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1555 mg | 33% | |
*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.
