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Vegetarian Mushroom Philly Cheese Steak Sandwiches

Rated as 4 out of 5 Stars

"With a satisfying chew and complex flavors, this is going to be a big hit with anyone. Best when served hot, but also a yummy lunchbox choice because melting the cheese on the bread keeps it from getting soggy. If you like, add potato chips and a dill pickle on the side."
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Ingredients

27 m servings 664 cals
Original recipe yields 2 servings (2 sandwiches)

Directions

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  1. Preheat toaster oven to 300 degrees F (150 degrees C).
  2. Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
  3. Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
  4. Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
  5. Place the toasted rolls on plates and top with mushroom mixture.

Nutrition Facts


Per Serving: 664 calories; 27.5 g fat; 81.8 g carbohydrates; 23.9 g protein; 35 mg cholesterol; 1708 mg sodium. Full nutrition

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Reviews

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Tasty! I like this for something different from a usual meat-style sandwich. I would make this again. Thanks for sharing. :)