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 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!

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.

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.