Vegetarian Mushroom Philly Cheese Steak Sandwiches Recipes

PHILLY MUSHROOM CHEESESTEAK SANDWICH

Steps:

• In a large sauté pan, on medium-high heat, add the olive oil, butter, salt, and pepper.
• When the butter has melted, add the mushrooms. Stirring often, fry until the mushrooms are lightly browned and beginning to caramelize - about 5-7 minutes.
• Add the soy sauce and the Worcestershire sauce and stir well.
• Next, add the onions. Stir into the mushroom mixture and cook for 5 minutes.
• Add in the garlic and green pepper. Stir to combine. Cook until the peppers have softened slightly - about 3-5 minutes.
• Once the peppers are cooked through, add the fresh thyme leaves and stir through.
• In the meantime, slice the buns in half and place them on a baking sheet cut side up. Place under the broiler and toast until they are a light golden colour.
• Remove the buns from the oven. Split the mushroom mixture equally between the buns. Pile the mixture high on the bottom half only.
• Top the mushroom mixture with the cheese and return the sandwiches to the broiler.
• Keep a close eye on the cheese - since everything is already cooked, you will just want the cheese to be melted.
• Plate and serve immediately with chips.

VEGETARIAN PHILLY CHEESESTEAK

Steps:

• Pepper and Onions: Heat 1 Tbsp of oil in a large saute pan over medium heat. Add pepper and onion, cooking until soft and fragrant, 5 to 7 minutes.
• Mushrooms. Meanwhile, shred mushrooms with forks into rough strips. Remove pepper and onions from pan. Heat remaining oil then add mushrooms, soy, Worcestershire, and seasonings. Cook over medium/high heat until mushrooms are soft and moisture has all cooked out, about 10 minutes.
• Cheese It: Add pepper and onions back into the pan, mixing into the mushrooms. Shape into 2 or 3 mounds then top each with cheese. Cover and cook until cheese melts, 1 to 2 minutes. Transfer to rolls or buns and serve warm.

VEGGIE PHILLY CHEESESTEAK

Steps:

• Heat a large non stick pan over medium-low heat and add 1 tbsp butter. When the pan is heated, add the sliced onions and a pinch of salt.
• Cook the onions for about 20 minutes or until they start to brown then remove them from the pan.
• Increase the heat to medium and add the cooking oil. Add the sliced portobello mushrooms to the pan and cook for about 10 minutes, or until they have released their moisture and begun to brown.
• Add the tamari, and a splash of water if the pan is getting dry, then add the peppers and cooked onions to the pan. Saute for about 5 minutes, or until the peppers have become tender. Season well with sea salt and pepper.
• Heat your oven to 400℉
• Mix the crushed garlic into 1.5 tbsp butter and brush onto both sides of the sub roll. Bake in the oven for 5 mins or until the butter melts and the roll begins to toast.
• Remove the roll from the oven and top with the mushroom mixture then cover it with slices of the provolone cheese.
• Place the roll back in the oven and toast until the cheese melts.
• Remove from the oven and serve!
• Line each roll with provolone slices and top with the mushroom mixture.
• Serve

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

VEGETARIAN MUSHROOM CHEESESTEAK WITH CARAMELIZED ONIONS

Steps:

• To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Saute the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with 1/2 teaspoon salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when golden brown and sweet, which can take up to an hour.
• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and peppers and saute until the mushrooms release most of their juices, about 7-8 minutes.
• Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown.
• Melt the provolone cheese by placing each slice over a section of mushrooms and peppers. Cover the pan with a lid to melt.
• Scoop the melted cheese and mushrooms onto a toasted sub roll. Top with caramelized onions and enjoy!

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

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!

VEGETARIAN CHEESESTEAKS

Steps:

• Heat an oven to 425℉.
• Place the uncut sandwich rolls on a baking sheet and bake for 5 minutes. When you tap on the crust and it seems crisp but fragile, remove from oven.
• Squeeze the pepperoncini pepper juices into a small bowl. Slice the pepperoncini peppers into 1/4-inch rings and set aside.
• Thinly slice the rest of the vegetables-the onion, green pepper, jalapeño, and mushrooms. Set aside.
• Add oil to a large skillet and put over a medium heat.
• Add the onions to the oil and fry until just the edges of the onions turn brown.
• Add the bell peppers and jalapeño. Fry until all peppers begin to get soft.
• Add the mushrooms, the pepperoncini pepper juice, garlic salt, oregano, black pepper, and red pepper flake.
• Fry uncovered. Occasionally turn the vegetables until desired softness is reach. Remove from heat and mix in the sliced pepperoncini peppers.
• Slice the sandwich rolls and add a slice of provolone cheese to each roll. Add the pepper and mushroom mixture. Top with another slice of provolone cheese.
• Place sandwiches under a broiler until provolone cheese is melted. If you do not have a broiler, you can also bake it at 425℉ for about 5 minutes to get the same result.
• Serve hot.

VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES

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.

VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES

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.