Looking for a meal that’s hearty, satisfying, and a breeze to prepare? This mushroom “cheese-steak” recipe is the perfect answer. Whether you’re craving comfort food or a lighter take on a classic sandwich, this dish has you covered.
Packed with flavor, it’s a vegetarian twist on the iconic Philly favorite, combining earthy mushrooms, melted provolone, and bold seasonings to create a meal that’s easy and irresistibly delicious.
Why This Easy Recipe Is a Must-Try
This recipe stands out for its simplicity and rich flavors. By using portobello mushrooms as the star ingredient, you’re able to enjoy the meaty texture and umami punch without any of the heaviness of beef.
It’s perfect for those embracing a vegetarian lifestyle or anyone looking for creative ways to incorporate more veggies into their meals. It’s quick to prepare and uses pantry staples, making it ideal for busy weeknights or meal prep.
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Not only does this recipe deliver on taste, but it’s also a crowd-pleaser. Even non-vegetarians will find themselves reaching for seconds.
The combination of caramelized onions, sweet peppers, and melted cheese sandwiched in a toasted hoagie roll is pure comfort food at its finest.
Tips for Making It Even Easier
- Pre-Sliced Mushrooms: Save time by grabbing pre-sliced portobello mushrooms from your local grocery store.
- One-Pan Wonder: Cook the onions, peppers, and mushrooms in a single skillet to reduce cleanup time.
- Use a Slow Cooker: If you want a hands-off approach, toss the ingredients into a slow cooker for a few hours and let the flavors meld together.
This recipe is designed to make your life easier without sacrificing flavor.
Substitutions & Variations
One of the best parts about this recipe is its versatility. Here are some ways to tweak it:
- Cheese Alternatives: Swap provolone for mozzarella or a vegan cheese option to suit your dietary needs.
- Gluten-Free: Use gluten-free hoagie rolls or serve the filling over rice or quinoa.
- Spicy Twist: Add a pinch of crushed red pepper flakes or sliced jalapeños for some heat.
- Low-Carb Option: Ditch the bread and enjoy the mushroom mixture as a topping for a salad or stuffed into bell peppers.
These variations make it easy to tailor the recipe to your preferences while keeping it fun and flavorful.
Perfect Pairings
Complete your meal with these complementary sides:
- Sweet Potato Fries: A crispy and slightly sweet side to balance the savory sandwich.
- Simple Green Salad: Keep it light and fresh with a lemon vinaigrette.
- Roasted Vegetables: Add even more veggies to your plate with a mix of roasted zucchini, squash, or broccoli.
Pairing this recipe with the right sides takes it from a quick lunch to a satisfying dinner spread.
Meal Prep & Storage
This mushroom “cheese-steak” recipe is not only easy to make but also great for meal prep. Here’s how to store and reheat it:
- Refrigerate: Store the cooked mushroom and pepper mixture in an airtight container for up to three days.
- Freeze: Portion the filling into freezer-safe bags for up to one month. Simply thaw and reheat when you’re ready to enjoy.
- Reheat: Warm the filling in a skillet or microwave, then assemble the sandwiches fresh to maintain the bread’s texture.
Planning ahead makes this dish a lifesaver for busy weeks.
Why You’ll Make This Recipe Again & Again
This recipe isn’t just another meal—it’s an experience. From the satisfying sizzle of onions and peppers in the skillet to the gooey, melty cheese pulling as you take your first bite, every step is a treat for the senses. Plus, it checks all the boxes: easy, delicious, and versatile.
If you’re searching for a quick, satisfying meal that’s loaded with flavor, look no further. This mushroom “cheese-steak” recipe will quickly become a household favorite.
Easy Mushroom Cheesesteak Recipe
Equipment
- Slow cooker or pressure cooker (optional)
- Large skillet
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 1 tablespoon low-sodium soy sauce
- 4 portobello mushrooms sliced
- 2 garlic cloves finely chopped
- 2 poblano peppers sliced
- 1 red bell pepper sliced
- 1 tablespoon chopped fresh oregano
- Kosher salt and freshly ground pepper to taste
- 4 hoagie rolls halved
- 4 slices provolone cheese
- Yum Yum Sauce optional
Instructions
Slow Cooker Method (2 to 4 hours):
- Add the butter, sliced onion, and soy sauce to your slow cooker. Layer the mushrooms, garlic, poblano peppers, bell pepper, oregano, and a pinch of salt and pepper on top. Stir lightly to combine.
- Cook the mixture on low for 4 hours or on high for 2 to 3 hours, until the vegetables are tender and infused with flavor.
- Preheat your oven to 400°F. Stuff the cooked vegetable mixture into the hoagie rolls, place a slice of provolone cheese on top, and wrap each sandwich in parchment paper. Bake directly on the oven rack for about 5 minutes, or until the cheese is melted and bubbly. Serve immediately, with Yum Yum Sauce on the side if desired.
Pressure Cooker Method (15 minutes):
- Begin by melting the butter in your pressure cooker on the sauté setting, then stir in the onion and soy sauce. Secure the lid and cook under high pressure for 2 minutes. Release the pressure using the quick-release method.
- Add the mushrooms, garlic, peppers, oregano, salt, and pepper. Return the lid to the pot and pressure-cook for another 4 minutes. Use the quick-release method again to release pressure.
- Assemble and bake the sandwiches as described in the slow cooker method, ensuring the cheese melts evenly.
Stovetop Method (25 minutes):
- Heat the butter in a large skillet over medium-high heat. Add the sliced onion and sauté for about 5 minutes, stirring often, until softened.
- Stir in the soy sauce, then add the mushrooms, garlic, poblano peppers, and bell pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are caramelized and tender. Add the oregano, along with salt and pepper, and cook for another minute before removing from heat.
- Fill the hoagie rolls with the vegetable mixture, top each with provolone cheese, and bake in the oven as detailed in the slow cooker method.
Notes
- For added flavor, try smoked provolone or pepper jack cheese.
- Yum Yum Sauce adds a creamy, tangy kick but is optional.
- Mushrooms are a fantastic meat alternative, offering a rich umami flavor.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.