Portabella Cheesesteaks

4.67 from 3 votes

Portabella Cheesesteaks

Flavorful marinated mushrooms stand in for beef in a vegetarian version of a Philly favorite. You won’t miss the meat at all in these Portabella Cheesesteaks!

Prep Time50

Cook Time20

Total Time1 10

Course: Main Dishes

Cuisine: American

Servings: sandwiches

Calories: 516kcal

Author: Cassie Johnston

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

If you have Montreal steak seasoning on hand, you can use one teaspoon of that in place of the black pepper and spices. Reduce the salt to ¼ teaspoon to compensate for the salt in the steak seasoning.

Nutrition