Vegetarian Philly Cheesesteak with Portobellos
This Vegetarian Philly Cheesesteak uses deliciously marinated meaty portabellos and onion to complement the homemade cheese sauce, all held together by a buttery toasted hoagie roll.
Ingredients
Philly Cheesesteak
- 1 large portabello mushroom cap
- ½ large yellow onion
- ½ large red pepper optional
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teapsoon liquid smoke
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 hoagie roll
- 1 tablespoon butter
Cheese Sauce
- 2 ounces white American cheese
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
Instructions
Philly Cheesesteak
- Preheat your oven to 400°F.
- Slice your portabellos, onion, and pepper and spread on a large lined baking sheet.1 large portabello mushroom cap, ½ large yellow onion, ½ large red pepper
- Drizzle veggies with olive oil, soy sauce, liquid smoke, and maple syrup. Season with salt and pepper and toss.1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teapsoon liquid smoke, 1 teaspoon maple syrup, ¼ teaspoon salt, ¼ teaspoon black pepper
- Roast for 25-30 minutes until tender.
- Remove veggies from your oven and turn your oven off. Butter your hoagie roll and place in your still-hot oven for 3-5 minutes until toasted.1 hoagie roll, 1 tablespoon butter
- Assemble your cheesesteak by stacking veggies on your toasted hoagie roll and smothering in cheese sauce (directions below).
Cheese Sauce
- In a small pot, add cheese, milk, butter, dijon, and garlic powder.2 ounces white American cheese, 2 tablespoons milk, 1 tablespoon butter, 1 teaspoon dijon mustard, ¼ teaspoon garlic powder
- Heat on the lowest setting (if you have a warm setting, use that!). Stir frequently until cheese is melted and all of the ingredients are combined.