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** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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This recipe for vegetarian cheesesteak sandwiches uses portobello mushrooms, peppers, and onions to pack in all the flavors of a cheesesteak without any meat.
- 4 medium portobello mushrooms sliced thin (or 1 lb button mushrooms sliced)
- 1 large green pepper sliced thin
- 1 medium jalapeño sliced thin
- 1/2 medium onion sliced thin
- 5 large pepperoncini peppers sliced, juices saved and set aside
- 2 tbsp olive oil
- 2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp red pepper flake (optional)
- 8 slices provolone cheese
- 4 6-8" sandwich rolls
Cook Vegetable Filling
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.
Vegetarian Cheesesteaks brought to you by Tiny Kitchen Cuisine: https://tiny.kitchen/vegetarian-cheesesteak-sandwich/