Mushroom Cheesesteak Sandwich
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This delicious vegetarian cheesesteak is made with sautéed mushrooms, green peppers, and caramelized onions. Topped with melted provolone cheese, this dish is perfect for a soup and sandwich night!
2 tablespoons of olive oil
2 large onions - white, yellow, sweet, or red
1/2 teaspoon of salt
16 ounces of baby bella or white mushrooms, thickly sliced
1 green bell pepper, sliced
1 tablespoon of soy sauce
1 tablespoon of all-purpose flour
1 teaspoon of dry oregano
4 6" sub rolls or rustic-style bread - sourdough or french peasant bread
4 slices of provolone cheese
To make the caramelized onions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with 1/2 teaspoon of salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when they are golden brown and sweet, which can take up to an hour.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and peppers and sauté until the mushrooms release most of their juices, about 7-8 minutes.
3. Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown.
4. Melt the provolone cheese by placing each slice over a section of the mushrooms and peppers. Cover the pan with a lid to melt.
5. Scoop the melted cheese and mushrooms onto a toasted sub roll or two pieces of toasted rustic bread. Top with the caramelized onions and enjoy!
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