Portabella Cheesesteaks
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!
📖 Recipe
Portabella Cheesesteaks
Ingredients
For the marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced (about 1 teaspoon)
- ½ teaspoon worcestershire sauce
- ⅛ teaspoon liquid smoke
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground coriander
For the sandwiches:
- 4 large portabella mushrooms destemmed and sliced ½-inch thick
- 2 tablespoons olive oil
- 1 medium bell pepper sliced
- 1 medium onion halved and sliced
- 4 hoagie buns whole wheat or white, sliced lengthwise
- 3 tablespoons salted butter melted (optional)
- 6 slices Swiss cheese
Instructions
- Whisk together all the marinade ingredients in a large bowl. Add the mushrooms, toss to coat, and allow to marinate at room temperature for 30 minutes.
- Once the mushrooms are done marinating, transfer them to a large skillet, along with the marinade. Cook over medium heat for 10-15 minutes, stirring occasionally, until the mushrooms are tender but still chewy and have released most of their liquid.
- While the mushrooms are marinating, heat the olive oil in a large pan over medium heat and add the peppers and onions. Cook and stir frequently for about 15 minutes, or until the vegetables have softened, lowering the heat slightly if the onions begin to brown.
- Preheat the broiler and arrange the halved hoagie buns in a broiler-safe pan. If desired, brush the cut sides of the buns with melted butter. Pile peppers and onions on the bottom half of each hoagie bun. Top with the mushrooms (leaving excess liquid behind in the pan) and a slice and a half of cheese.
- Broil for 3-5 minutes, checking frequently, until the cheese is melted and bubbly and the top halves of the buns are golden brown. Put the top bun halves onto the sandwiches and serve hot.
Notes
Nutrition
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