If you prepare mushrooms the right way, they can easily replace meat in almost any recipe. This Philly Mushroom Cheesesteak Sandwich has all the flavour you’ve come to expect without any beef at all. Vegetarians, rejoice!
PHILLY MUSHROOM CHEESESTEAK SANDWICH
I’m probably going to receive a lot of hatemail for posting this! Most Philly Cheesesteak lovers are die-hard fans of the real deal and are not willing to change it up or accept an alternative option. To be honest, until I developed this recipe, I would have agreed with them!
Have you ever eaten a real Philly Cheesesteak Sandwich? I have and they’re delicious! But, when you just cannot cook steak at home and serve it to your vegetarian significant other, you have to find other means of enjoying the foods you love to eat. Hence, the vegetarian version of the classically delicious cheesesteak sandwich!
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Everything else in this sandwich remains the same. It’s got a great crusty bun. That bun soaks up all of those juices and helps to make the sandwich more moist and delicious. We’ve got onions and peppers too, which are a vital part of an authentic cheesesteak sandwich.
And, of course, we can’t forget the cheese. Some people like theirs without the cheese. Rather, they like to spread mayonnaise on the bun. I’m sure that’s delicious, but it’s called a cheesesteak sandwich for a reason!
WELL-SEASONED AND COOKED MUSHROOMS ARE SO IMPORTANT!
Dear Reader, I am not a vegetarian. And, although red meat is not my favourite thing to eat, I do enjoy a steak about twice a year. And, until a few years ago, I wouldn’t eat mushrooms at all. So, as a meat-eater, and a new convert to mushrooms, you must trust my saying that this sandwich is magnificent!
If the mushrooms are sautéed properly and seasoned just right, they can most definitely be a wonderful substitute for steak. You have to fry the mushrooms in a combination of oil and butter because butter makes everything taste better.
Next, add in sliced green peppers, sliced onions, and minced garlic. You can’t forget the addition of the soy sauce and Worcestershire sauce. And, of course, season it well with salt and pepper. Yummy!
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Mushrooms – Use good meaty mushrooms like cremini.
- Olive Oil – Just a little bit of olive oil is needed. Since it has a higher smoking point, it will prevent the butter from burning.
- Salted Butter – You can use unsalted butter too. Just be sure to taste the mushrooms and add more salt if needed.
- Salt & Ground Black Pepper
- Low Sodium Soy Sauce – I tried using regular, but it was too salty for my tastes. If you only have regular, do not add the full tablespoon. Cut it with half soy sauce and half water.
- Worcestershire Sauce – This adds so much flavour to mushrooms!
- Onions – You can use yellow or white onions.
- Bell Pepper – I’m using green bell pepper.
- Thyme – Fresh thyme leaves are the best option. They add an earthy, slightly minty and lemony flavour to the marinating oil.
- Cheese – Use an old cheddar cheese for a more dominant flavour.
- Crusty Buns
HOW TO MAKE PHILLY MUSHROOM CHEESESTEAK SANDWICHES
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.
FRESH MUSHROOMS MAKE ALL THE DIFFERENCE
It took me years to figure out that I actually did like mushrooms, and that I had been brainwashed into thinking that mushrooms were these pale, brown, slimy, button-looking things that came out of a can. Once I began to experiment with fresh mushrooms, my opinion of them changed rather quickly.
My mom can’t be blamed for not using fresh mushrooms. I grew up in Newfoundland, and I know that canned mushrooms were all my parents could purchase at the time. I remember it well – there were sliced mushrooms, or if you were being very frugal, you could get stems and pieces in a can too.
Mom would often fry canned mushrooms with chopped onion together in her cast iron skillet. It would just be those two ingredients with a little butter, some salt, and ground black pepper. She would spoon it over the top of fried or grilled steak or pork chops. It looked so good, but I wouldn’t even try it. Fresh makes all the difference, because now I like mushrooms.
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PERSONAL TASTE DOES CHANGE OVER TIME
Now, my ex-wife follows my blog. She loves mushrooms. We were together for 10 years and she endured 10 years of me bitching about mushrooms in her recipes. She watched for 10 years as I picked mushrooms out of whatever she had prepared. I recall how she loved to put mushrooms in spaghetti sauce and I would hoot and holler and howl through dinner. And, I’d love to say that she quietly sat by and said nothing, but that wasn’t the case, was it, my darling Tanya? I know exactly what she’s going to say when she reads this; it will go something like this: “What a contrary bitch! Now he likes mushrooms!”
You see, I have found, after 39 46 years on this earth, that I love mushrooms as long as they are cooked my way. Oh, and I will only eat cremini mushrooms. Cremini mushrooms are meaty and unlike other mushroom varieties that I’ve tried, they don’t have a slightly slimy texture. Cremini mushrooms are portobello mushrooms which are harvested before the cap has opened.
When I prepare mushrooms, I like to sauté them in a little butter and olive oil until they are a deep brown colour and have shrunk tremendously in size. I feel this adds to the meat-like consistency because the cooking process releases moisture and allows the mushroom to reduce in size and take on a meatier texture and flavour.
CHEESE OR NO CHEESE?
Historically, the sandwich was served without cheese, but eventually, provolone was added. For my version, I’m using a white old cheddar, because I love the stronger taste of the aged cheddar in contrast with the meatiness and pepperiness of the mushrooms.
Pile the cheese on liberally. It will melt down and into the pile of mushrooms, peppers, and onions. I like to think that the cheese acts like glue to keep everything in place. But, I’d be lying if I told you this sandwich was neat and tidy! It’s big and it’s meant to be overstuffed.
Good just as it is, I’m never one to shy away from a side dish. But, when it comes to sandwiches, the best sides in my opinion, are the classic sides you can find on almost any diner menu – coleslaw, a pickle, French fries, or chips. You decide what works best for you and the guests at your dinner table.
For us, it has to be Miss Vickie’s Original Recipe chips. That crunch goes with everything!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Philly Mushroom Cheesesteak Sandwich
Ingredients
- 2 pounds cremini mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 1 large onion, halved and thinly sliced
- 1 clove garlic, minced
- 1 large green bell pepper, sliced
- 1 tablespoon fresh thyme leaves
- 2 cups old cheddar cheese, grated
- 4 large crusty buns
Instructions
- 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.
Notes
Nutrition
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Mahy says
OMG what I would do for that perfect sandwich! Love it!
byronethomas@gmail.com says
Thank you, Mahy! You most certainly should make one – it’s easy and so worth the effort.
HMSfan says
Mmmmmmm… mushrooms, cheese, onions! Slather it with mustard (because I’m a rebel that way) and I’m in heaven. Seriously, I’m salivating.
byronethomas@gmail.com says
Thank you, HMSfan! Mustard would have been a great addition!
Heather says
………… drool……………………
byronethomas@gmail.com says
Hahaha!! Best. Comment. Ever!
Whitney says
YUM! I’m a fan of aged white cheddar too.. would be SO good on this sandwich. I think I would love this ~ I won’t send you hate mail! 🙂
byronethomas@gmail.com says
Haha- thanks, Whitney!
Brian Jones says
Now this looks like my kinda sandwich, I’m with you on the cheese front, I love sharp aged cheddar cheese on a sandwich it just seems to make everything come alive.
byronethomas@gmail.com says
Thanks, Brian.
Paige says
BYRON YOU ARE KILLING ME! I’m sitting here wondering if I have everything in my kitchen to make this for lunch tomorrow 🙂 Cheesy cheese and crusty bread = totally yum
byronethomas@gmail.com says
Hahaha! I’m sorry, Paige. I hope you were able to get some mushrooms; looks like you had everything else.
Hillary Reeves says
Real talk: the steak in cheesesteaks is usually le nasty. I am ALL ABOUT swapping that out for some awesome mushrooms–yum!
byronethomas@gmail.com says
Right! I didn’t want to say it first, but it’s true. The meat is basically scrap meat.
Mary says
YES! I love a good Philly cheesesteak, but my favorite part, sacrilegious as it may sound to the die-hard fans, is the mushroom and onion topping. So I think this looks phenomenal, and it’s much easier to make than trying to shave steak to the right consistency. Nobody has time for that haha
byronethomas@gmail.com says
Haha – I’ll redirect all hate mail to you.
Judy Cain says
How many servings does this make?
Stacy says
Wow! I used portobello mushrooms because that is what I had, but this was spectacular!!! I love mushrooms and totally didn’t even miss the meat!
Deborah says
Sooo good! I made it last night and it was delicious! I’m having the leftovers for lunch. Definitely an excellent alternative to the traditional cheesesteak. Adding to my go to recipes!
Bruce says
ok, so where is the MEAT ingredient and the instructions for cooking that?!….lol
byronethomas@gmail.com says
Ha! Maybe I should work on a meat version too. 🙂
Jenn says
My gal suggested this for tonight’s dinner, and it was a big hit with us both–she’s an omnivore and I’ve a vegetarian–and we LOVED it. Very satisfying. Thanks for the recipe!
Chris says
This was scrumptious! I uncharacteristically stayed pretty true to the recipe except in regard to the cheese and only because I didn’t have aged cheddar, so mine had mozzarella, mild cheddar, and habanero-Jack; I just put it all on top of the mushroom mixture and put the lid on at the end as I was getting the sides done — it was oh so ooey gooey!
This will be on our vaca menu this year☺️❤️
LaToya says
I made this tonight for the family and it was sooooo good! I have to admit that I was skeptical, but after the first bite, I fell in love. I’m so glad that I found this recipe. Thank you!!
byronethomas@gmail.com says
So glad you liked it, LaToya!y 🙂