Portabella "Cheese Steak" Sandwich -Kathy's way

Kathy W


After a bit of experimenting, I came up with my version of a portabella cheese steak. Brushing the mushroom caps with the marinade before you slice them, allows them to soak up the flavor, but not a lot of liquid.

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15 Min


Stove Top


3 Tbsp
"beef" broth (i made my own using 2 tsp vegetarian "beef" base combined with 3 tbsp water)
1 Tbsp
olive oil
2 tsp
worcestershire sauce
2 clove
garlic, crushed
portabella mushrooms (about 6-8 ounces total)
2 large
buns, i used kaiser buns
2-4 slice
cheese, mozzarella, provolone, or your favorite
salt and pepper, to taste
1 medium
green pepper, sliced thin, and about 2" in length
1 small
onion, sliced thin
hellmann's mayonnaise

Directions Step-By-Step

Mix together "beef" broth, olive oil, worcestershire sauce and garlic. Brush both sides of the portabella mushrooms with marinade, you will have some left, save it, you will use it for cooking the peppers and onion. Allow mushrooms to set about 30 minutes.
Toast the buns. (Brush inside of buns with a little olive oil and place under the broiler until toasted) Set aside.
Slice mushrooms in 1/2 inch wide strips .
Place pepper and onion and the rest of the marinade in a large skillet. Cover and cook over medium heat, about 5-6 minutes, until just tender, stirring occasionally.
Add mushrooms, salt and pepper, cover and cook for about 5 more minutes, until mushrooms are done, stirring once or twice.
Slather buns with Hellmann's mayonnaise - or your favorite brand. On the bottom half of the buns, divide the mushroom mixture between them.
Top with 1 or 2 slices of your favorite cheese. Place under the broiler until melted. Serve.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian