When in Rome, do as the Romans do, and when in Philly, do as the Philadelphians do—and that’s exactly what I did when I visited Philadelphia for a work conference a few years back. I pulled up to a cheesesteak stand, told the guy behind the counter to give me an “authentic Philadelphia cheesesteak,” and proceeded to devour the whole, greasy, amazing thing in about three seconds flat.
It was totally delicious and totally worth every bite. If you have a trip to Philadelphia scheduled and want to try a cheesesteak, GO FOR IT—but cheesesteaks definitely aren’t the kind of food I’d put on my “eat this everyday” list. What I would put on my everyday list? My healthier vegetarian portabella cheesesteaks made with marinated portabella mushrooms and sweet red bell peppers!
These babies have been in heavy rotation in our dinner menus ever since my trip to Philladelphia. Portabella cheesesteaks are one of my husband’s favorite dinners (especially when served with a side of crispy sweet potato fries).
Now, a “real” cheesesteak usually uses either provolone, American cheese, or Cheez Whiz—which you could definitely use here—but I prefer the added flavor of Swiss here. It really helps elevate these portabella cheesesteak sandwiches from roadside stand to dinner table-worthy.
Of course, these marinated peppers, mushrooms, and onions aren’t just at home in a hoagie bun. They’re really good on top of a pizza. I also love them on top of salads, and with just a few tweaks (like adding cumin and chili powder), you’ve got an amazing vegetarian fajita filling! Enjoy!