MUSHROOM CHEESESTEAK RECIPES

VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES RECIPE ...

Vegetarian Mushroom Philly Cheese Steak Sandwiches Recipe ... image

With a satisfying chew and complex flavors, this is going to be a big hit with anyone. Best when served hot, but also a yummy lunchbox choice because melting the cheese on the bread keeps it from getting soggy. If you like, add potato chips and a dill pickle on the side.

Provided by Amanda Sheumaker

Categories Main Dishes Sandwich Recipes Cheese

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 17 minutes

Yield 2 sandwiches

Number Of Ingredients 11

Ingredients

1 tablespoon butter, divided
1 tablespoon olive oil, divided
1 (8 ounce) package baby bella (cremini) mushrooms, sliced
½ teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
1 tablespoon soy sauce
1 bell pepper, sliced into strips
1 onion, sliced
2 slices provolone cheese, cut in half
2 hoagie rolls, split lengthwise
2 teaspoons Dijon mustard, or more to taste

Steps:

Preheat toaster oven to 300 degrees F (150 degrees C).
Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
Place the toasted rolls on plates and top with mushroom mixture.

Nutrition Facts : Calories 664.4 calories, CarbohydrateContent 81.8 g, CholesterolContent 34.8 mg, FatContent 27.5 g, FiberContent 6.8 g, ProteinContent 23.9 g, SaturatedFatContent 11.1 g, SodiumContent 1708.5 mg, SugarContent 10.8 g

VEGAN MUSHROOM “CHEESESTEAK” SANDWICH RECIPE BY TASTY

Vegan Mushroom “Cheesesteak” Sandwich Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic, green pepper, vegan butter, oyster mushroom, paprika, onion powder, garlic powder, black pepper, salt, soy sauce, vegan worcestershire, carrot, vegetable broth, lemon juice, nutritional yeast, tomato paste, large potato, large hoagie rolls, fresh parsley

Provided by Gwenaelle Le Cochennec

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 21

Ingredients

5 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1 green pepper, sliced into long strips
2 teaspoons vegan butter
10 oz oyster mushroom
¼ teaspoon paprika
1 ¼ teaspoons onion powder, divided
1 ¼ teaspoons garlic powder, divided
1 teaspoon black pepper, divided
1 teaspoon salt, divided
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
1 carrot, cooked, peeled, and cut into large chunks
1 cup vegetable broth, or more depending on consistency wanted
½ tablespoon lemon juice
¼ cup nutritional yeast
½ teaspoon tomato paste
1 large potato, cooked, peeled, and cut into large chunks
2 large hoagie rolls
fresh parsley, for garnish, optional

Steps:

In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the onion and sauté for about 3 minutes until translucent.
Add the garlic and cook for about 2 minutes, until fragrant.
Add the green pepper. Stir and sauté for about 5 minutes until tender.
Transfer the sautéed vegetables to a bowl and set aside.
Melt the vegan butter in the pan.
Add the mushrooms and stir to coat in the butter.
Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
Add the green pepper, onion, and garlic mixture back to the pan and stir.
Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
Add the potato and blend until homogenous.
Fill the hoagies with the mushroom mixture.
Top the mushroom mixture with the vegan “cheese”, and parsley. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1071 calories, CarbohydrateContent 91 grams, FatContent 71 grams, FiberContent 11 grams, ProteinContent 16 grams, SugarContent 19 grams

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