Vegetarian Mushroom Cheesesteak
Mushrooms are a great alternative to ribeye when making a Philly cheesesteak sandwich. In this recipe, an umami-packed blend of mushrooms create a "meaty" filling that, with the help of our Steak King blend, turns the idea of a meatless sandwich into a very attractive proposition 😏
Vegetarian Mushroom Philly Cheesesteak
Recipe by Jess Ferrin
For maximum flavor, we’re using a blend of Portobello, white button, crimini, oyster, and shiitake mushrooms. Unlike some other vegetables that can become mushy or lose their flavor if cooked too long, mushrooms only get better with more time in the pan. This is because mushrooms are made up mostly of water, and as they cook, the water evaporates, intensifying the flavor and giving them a meaty texture. So don't be afraid to cook your mushrooms a little longer than you think you should – they can handle it!
2 Portobello mushrooms, sliced
1 package gourmet blend mushrooms
1 small white onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
Steak King, to taste
3 Italian sub rolls
1 cup half & half
3 slices sharp cheddar cheese
3 slices American cheese
The Usual, to taste
For the cheese sauce
Heat a large skillet over medium-high heat. Add mushrooms and cook until they begin to soften, about 5-7 minutes.
Add sliced onion and bell peppers to the skillet and sauté with the mushrooms for an additional 5 minutes.
Add minced garlic, Worcestershire sauce, and Dijon mustard to the skillet and stir to combine.
Once the natural liquid has cooked off from the mushrooms, add Steak King to taste.
Slice Italian sub rolls in half, but not all the way through. Toast them in the skillet with the cut side down.
To make the cheese sauce, heat the half & half in a small pot until warmed but not boiling. Whisk in cheddar cheese and American cheese slices until they have melted and the sauce is thick. Add The Usual all-purpose seasoning to taste.
Fill each toasted roll with the mushroom mixture and ladle the cheese sauce on top. Serve hot and enjoy!
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