VEGETARIAN PHILLY CHEESESTEAK
This vegetarian Philly Cheesesteak transforms oyster mushrooms into the perfect substitute for beef! With sautéed peppers and onions and loads of melted cheese, this is the best meatless cheesesteak.
Provided by Sarah Bond
Categories Main Dishes Sandwiches and Wraps
Time 25m
Number Of Ingredients 13
Steps:
- Pepper and Onions: Heat 1 Tbsp of oil in a large saute pan over medium heat. Add pepper and onion, cooking until soft and fragrant, 5 to 7 minutes.
- Mushrooms. Meanwhile, shred mushrooms with forks into rough strips. Remove pepper and onions from pan. Heat remaining oil then add mushrooms, soy, Worcestershire, and seasonings. Cook over medium/high heat until mushrooms are soft and moisture has all cooked out, about 10 minutes.
- Cheese It: Add pepper and onions back into the pan, mixing into the mushrooms. Shape into 2 or 3 mounds then top each with cheese. Cover and cook until cheese melts, 1 to 2 minutes. Transfer to rolls or buns and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 417 kcal, Carbohydrate 47.8 g, Protein 15.4 g, Fat 19.7 g, SaturatedFat 7.1 g, Cholesterol 19 mg, Sodium 1200 mg, Fiber 4.1 g, Sugar 9 g
VEGETARIAN MUSHROOM CHEESESTEAK WITH CARAMELIZED ONIONS
This vegetarian Philly cheesesteak is full of sauteed mushrooms and peppers and topped with sweet caramelized onions on a sub roll.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Saute the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with 1/2 teaspoon salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when golden brown and sweet, which can take up to an hour.
- In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and peppers and saute until the mushrooms release most of their juices, about 7-8 minutes.
- Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown.
- Melt the provolone cheese by placing each slice over a section of mushrooms and peppers. Cover the pan with a lid to melt.
- Scoop the melted cheese and mushrooms onto a toasted sub roll. Top with caramelized onions and enjoy!
Nutrition Facts : ServingSize 1 mushroom cheesesteak, Calories 414 kcal, Carbohydrate 49 g, Protein 18 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1090 mg, Fiber 4 g, Sugar 11 g
VEGETARIAN CHEESESTEAKS
This recipe for vegetarian cheesesteak sandwiches uses portobello mushrooms, peppers, and onions to pack in all the flavors of a cheesesteak without any meat.
Provided by Tiny Kitchen Cuisine
Categories Main Dish
Time 35m
Number Of Ingredients 12
Steps:
- Heat an oven to 425℉.
- Place the uncut sandwich rolls on a baking sheet and bake for 5 minutes. When you tap on the crust and it seems crisp but fragile, remove from oven.
- Squeeze the pepperoncini pepper juices into a small bowl. Slice the pepperoncini peppers into 1/4-inch rings and set aside.
- Thinly slice the rest of the vegetables-the onion, green pepper, jalapeño, and mushrooms. Set aside.
- Add oil to a large skillet and put over a medium heat.
- Add the onions to the oil and fry until just the edges of the onions turn brown.
- Add the bell peppers and jalapeño. Fry until all peppers begin to get soft.
- Add the mushrooms, the pepperoncini pepper juice, garlic salt, oregano, black pepper, and red pepper flake.
- Fry uncovered. Occasionally turn the vegetables until desired softness is reach. Remove from heat and mix in the sliced pepperoncini peppers.
- Slice the sandwich rolls and add a slice of provolone cheese to each roll. Add the pepper and mushroom mixture. Top with another slice of provolone cheese.
- Place sandwiches under a broiler until provolone cheese is melted. If you do not have a broiler, you can also bake it at 425℉ for about 5 minutes to get the same result.
- Serve hot.
THE BEST VEGAN CHEESESTEAKS
The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home using mushrooms.
Provided by Joy Manning
Time 35m
Yield Makes 2
Number Of Ingredients 7
Steps:
- Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
- Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
- Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.
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