Portobello Cheesesteaks

If you’re searching for a mouthwatering alternative to traditional cheesesteaks, look no further than these Portobello Cheesesteaks. Juicy, meaty Portobello mushrooms serve as the perfect substitute for steak, soaking up flavors and providing a satisfying bite. This recipe is not just about the mushrooms; the combination of sautéed onions and bell peppers, paired with melty provolone cheese, creates a delightful medley that’s hard to resist. Whether you’re a mushroom lover or just looking for a hearty vegetarian meal, these Portobello Cheesesteaks will quickly become a favorite in your household.

Why It Deserves a Spot

Portobello Cheesesteaks have all the flavor and satisfaction you crave, without the meat. The earthy taste of Portobello mushrooms combined with the savory depth of soy and Worcestershire sauce makes for a dish that’s rich in umami. Not only are these cheesesteaks delicious, but they are also quick to prepare and packed with nutrients. Plus, they offer a unique twist on a classic favorite, making them an exciting addition to any meal plan.

Ingredients at a Glance

• 1 tablespoon canola oil
• 1 tablespoon butter
• 3 large Portobello mushrooms, stems and gills removed, sliced into 1/2-inch slices
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 4-8 slices provolone cheese
• 4 sub rolls

Gear Checklist

• Large skillet: Essential for sautéing the vegetables and mushrooms.
• Spatula: To help flip and mix the ingredients.
• Knife: For slicing the mushrooms, onions, and bell pepper.
• Cutting board: To provide a safe space for cutting.
• Serving plates: To enjoy your delicious Portobello Cheesesteaks.

Stepwise Method: Portobello Cheesesteaks

Step 1: Prepare the Ingredients

Start by cleaning the Portobello mushrooms with a damp cloth. Remove the stems and gills, then slice them into 1/2-inch thick pieces. Slice the onion and red bell pepper as well, ensuring all your ingredients are ready to go.

Step 2: Heat the Skillet

In a large skillet, heat 1 tablespoon of canola oil and 1 tablespoon of butter over medium heat. Allow the butter to melt completely and start to bubble.

Step 3: Sauté the Vegetables

Add the sliced onions and red bell peppers to the skillet. Sauté for about 5 minutes, stirring occasionally until they become tender and slightly caramelized.

Step 4: Cook the Portobello Mushrooms

Add the sliced Portobello mushrooms to the skillet, mixing them with the onions and peppers. Pour in the soy sauce and Worcestershire sauce. Sprinkle the dried thyme, and season with salt and pepper to taste. Cook for an additional 7-10 minutes, or until the mushrooms are tender and have absorbed the flavors.

Step 5: Melt the Cheese

Once the mushrooms are cooked, reduce the heat to low. Lay slices of provolone cheese over the mushroom mixture, covering the skillet. Allow the cheese to melt for about 2-3 minutes.

Step 6: Toast the Rolls

While the cheese melts, slice the sub rolls and toast them in a separate skillet or under the broiler until golden brown.

Step 7: Assemble the Cheesesteaks

Once the cheese is melted and the rolls are toasted, it’s time to assemble your Portobello Cheesesteaks. Spoon the mushroom and cheese mixture generously into each roll, and serve hot!

Allergy-Friendly Substitutes

• For gluten-free: Use gluten-free sub rolls or lettuce wraps.
• For dairy-free: Substitute provolone cheese with a dairy-free cheese alternative.
• For soy-free: Use coconut aminos instead of soy sauce.
• For low-sodium: Use low-sodium versions of Worcestershire sauce and soy sauce.

Errors to Dodge

• Don’t skip cleaning the mushrooms: Cleaning helps remove dirt and enhances their flavor.
• Avoid overcrowding the skillet: Sauté in batches if necessary to ensure even cooking.
• Be cautious with salt: The soy and Worcestershire sauces are already salty; taste before adding more.
• Don’t overcook the mushrooms: They should be tender but not mushy.

Leftovers & Meal Prep

These Portobello Cheesesteaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat until heated through. For meal prep, consider making a large batch of the mushroom mixture and storing it separately from the rolls. This way, you can quickly assemble a delicious sandwich whenever the craving strikes!

Ask & Learn

Can I use other types of mushrooms for this recipe?

Absolutely! While Portobello mushrooms are ideal for their size and texture, you can also use large cremini mushrooms or shiitake mushrooms for a different flavor profile.

What can I serve with Portobello Cheesesteaks?

These cheesesteaks pair wonderfully with a side of sweet potato fries, a fresh salad, or some roasted vegetables for a complete meal.

Can I freeze the mushroom mixture?

Yes, you can freeze the cooked mushroom and vegetable mixture. Store it in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

How do I ensure my cheese melts perfectly?

Covering the skillet with a lid while the cheese melts helps retain heat and moisture, ensuring it melts beautifully without overcooking the mushrooms.

Cook This Next

• Mushroom Burgers
• Vegetable Stir-Fry
• Vegan Tacos
• Cheesy Baked Ziti

That’s a Wrap

With each bite of these Portobello Cheesesteaks, you’ll experience a satisfying blend of flavors and textures that promise to please both meat-lovers and vegetarians alike. The hearty mushrooms, sweet onions, and vibrant bell peppers come together with gooey provolone cheese to create a sandwich that feels indulgent yet nourishing. Perfect for a weeknight dinner or a weekend treat, these cheesesteaks are sure to become a staple in your recipe repertoire. Grab your ingredients, fire up that skillet, and get ready to enjoy a delightful twist on a classic dish that’s both comforting and delicious.