a meat-free take on the classic, this vegetarian philly cheesesteak has all of the flavors of the original - gooey cheese, soft roll, sauteed mushrooms, onions & peppers - and comes together in under thirty minutes. the perfect family-friendly meal any night of the week!
ahhh cheesesteaks. close your eyes and imagine that combo of rich, seasoned meat & melted cheese piled on a hard roll. now take that image, sub out the meat for a thick pile of umami-rich, slow-cooked mushrooms, onions & peppers and that hard roll (blech!) for a soft baghuette or hoagie roll, and you've got something delicious and so much tastier than the original. you've got this cheesesteak - a vegetarian version of the classic, with all of the traditional flavors - made totally meat free.
being from philly, i know a thing or two about cheesesteaks - we had them a lot as a kid, in a variety of different forms. regardless of whether they were store-bought, homemade, calzones, or a pizza piled high with meat, they were always good. but when i became a vegetarian, they were off the table. and that was just a little sad. i wanted helena to get to experience the classic philly cheesesteak, but hadn't found a good meat-free option. and so, i set out to create a vegetarian with all of the flavors of the original and that's when this cheesesteak was born.
our vegetarian philly cheesesteak has all of the elements critical to a great, traditional cheesesteak. from the bread (it must be soft and mildly flavored, never hard and crusty), to the cheese (american all the way), to the 'meat' (a combination of thinly sliced portobello, cremini & button mushrooms sauteed with onions and peppers to re-creates the texture and flavors perfectly), this vegetarian cheesesteak is as close to the real thing as it's going to get.
whether you're been searching for a great meat-free cheesesteak, or just want a crazy delicious, messy cheese & veggie sandwich, this vegetarian cheesesteak definitely hits the spot.
recipe: (vegetarian) philly cheesesteaks
yields: 2 large sandwiches
- 2 medium hoagie rolls - such as amoroso's - (or 2/3 of a softbaghuette)
- 2 small or 1 large portobello mushroom, thinly sliced
- 2 c sliced mushrooms - we use a combo of white button and baby bella
- 1/2 bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove of garlic, minced
- 4 slices american cheese
- 1/4c shredded mozzarella cheese - optional but recommended!
- salt, pepper, garlic powder
- generous tsp olive oil
- ketchup - for serving
- heat the oil in a skillet over medium heat
- when hot, add the mushrooms, onions, peppers, minced garlic and a pinch of salt
- cook, stirring occasionally until the mushrooms are wilted and all the veggies are beginning to brown. season with a small pinch of salt, pepper & a sprinkle of garlic powder
- while the veggies are cooking, slice the rolls & place each one on a large quare of aluminum foil
- arrange 2 slices of american cheese on each roll, topped with 1/2 the mozzarella
- when the veggies are cooked, immediately divide them among the two rolls & wrap tightly in foil (to help melt the cheese)
- when ready to serve, remove foil & enjoy!
s & h