This mushroom Philly cheese(non)steak sandwich satisfies your craving for a hearty, filling, meaty meal, but no meat is needed. The hot, melty cheese, crunchy, but soft baguette, and meaty, savory mushrooms will cause even the most ardent meat eaters to crave this meatless version of its meaty cousin, the Philly cheesesteak sandwich. This is, without question, one of the meatiest vegetarian meals out there.
But it’s not just meat lovers who will love this sandwich. Vegetarians will also love this gooey, cheesy, nutrient-packed sandwich that is every bit as satisfying and lip-smacking as the meaty version. This meal comes together in about 20 minutes and is sure to please the whole crew.
2 demi baguettes
1 Tbsp. olive oil
½ onion, thinly sliced
1 8 oz. package of mushrooms, or 2 large portobello mushrooms, sliced
1 medium green or red pepper, thinly sliced
¼ c. vegetable broth
1 Tbsp. soy sauce
Dash of Worcestershire sauce
1 tsp. Garlic powder
2 tsp. oregano
2 slices of provolone cheese
Salt and pepper
Preheat the oven to 400 degrees.
Heat olive oil over medium high heat in a large skillet. Add onions and peppers and cook for 3-5 minutes. Add the mushrooms and the broth and cook for another 2 minutes. Add soy sauce, Worcestershire sauce, garlic powder, and oregano. Cook until most of the liquid has evaporated, about 2-3 minutes. Season with salt and pepper.
To assemble the sandwiches, split the baguettes lengthwise and fill with mushroom mixture. Top with cheese slices. Wrap tightly in foil and bake for 5 minutes or until the cheese is melted. Unwrap and enjoy!