Best Vegetarian Mushroom Philly Cheese Steak Sandwiches Recipes

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.

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.

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 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!

MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS

Steps:

• Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
• Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
• Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.