173min 4 ppl
Mushroom Cheesesteak
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 18g
Carbs 42g
Fats 20g
About this dish
Thinly sliced portobello mushrooms griddled with sweet peppers and onion and melted under provolone in a split roll — a vegetarian reworking of the Philadelphia classic.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Portobello mushroomsthinly sliced500 g
- Onionthinly sliced1
- Green Bell Pepperthinly sliced1
Dairy & Eggs
- provolone cheeseslices8
Dried Goods
- Hoagie rollssplit4
Spices & Seasonings
- Salt1 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Griddle pan
- Chopping board
- Sharp knife
Method
1
Thinly slice the mushrooms, onion and green pepper.
Approx. 10 minutes
2
Heat the vegetable oil on a griddle pan over medium-high heat and cook the onion and green pepper for 6 minutes until softened.
Approx. 6 minutes
3
Add the sliced mushrooms and cook for 6 minutes, stirring occasionally, until they release their liquid and it evaporates.
Approx. 6 minutes
4
Season with salt and pepper and mix everything together.
Approx. 1 minute
5
Divide into four piles, lay the provolone over each and let it melt for 2 minutes.
Approx. 2 minutes
6
Scoop each cheesy pile into a split hoagie roll to serve.
Approx. 2 minutes
