Easy Mushroom Cheesesteaks Recipe

There’s something undeniably satisfying about sinking your teeth into a warm, cheesy, and flavorful sandwich. For years, cheesesteaks were a weekend treat in our household, but as we explored more vegetarian options, I started craving a meatless version that could capture the same robust flavors and comforting textures. Enter the Easy Mushroom Cheesesteak recipe. Let me tell you, this isn’t just a “good for vegetarian” dish; it’s simply a fantastic sandwich, period. From the first bite, my family was hooked. The earthy portobello mushrooms, sautéed to tender perfection with sweet peppers and savory onions, create a symphony of flavors that rivals any traditional cheesesteak. The melted provolone adds that creamy, gooey element we all crave, and the optional Yum Yum sauce? Pure magic. Whether we’re using the slow cooker for a hands-off approach, the pressure cooker for a quick weeknight meal, or the stovetop for a classic sauté, this recipe consistently delivers smiles around our dinner table. It’s become a regular request, and I’m thrilled to share this incredibly easy and delicious recipe with you, so you too can experience the joy of a truly satisfying vegetarian cheesesteak.

Ingredients

This recipe relies on simple, fresh ingredients that come together to create a surprisingly complex and deeply flavorful vegetarian cheesesteak. Each element plays a crucial role in building the overall taste and texture profile. Here’s what you’ll need to gather:

• 2 tablespoons unsalted butter: Butter is the foundation of our flavor base. It adds richness and helps sauté the vegetables to golden perfection. Unsalted butter allows you to control the saltiness of the dish, ensuring a balanced flavor. For a vegan option, you can easily substitute with olive oil or your favorite vegan butter alternative.
• 1 large yellow onion, thinly sliced: Yellow onions provide a foundational savory sweetness. When sautéed, they caramelize and deepen in flavor, adding a crucial layer of complexity to the cheesesteak filling. Thinly slicing ensures they cook evenly and become tender without overpowering the other vegetables.
• 1 tablespoon low-sodium soy sauce: Soy sauce is the secret umami weapon in this recipe. It adds a depth of savory flavor that elevates the mushrooms and vegetables, mimicking the richness you’d find in a traditional beef cheesesteak. Using low-sodium soy sauce allows you to control the salt level and prevents the dish from becoming overly salty. If you’re gluten-free, tamari is an excellent substitute.
• 4 portobello mushrooms, sliced: Portobello mushrooms are the star of the show, providing a meaty texture and earthy flavor that perfectly mimics the heartiness of beef in a traditional cheesesteak. Their large size and robust flavor make them ideal for a substantial vegetarian sandwich. Slicing them ensures they cook evenly and are easy to eat in the sandwich.
• 2 garlic cloves, finely chopped: Garlic adds a pungent and aromatic kick that complements the sweetness of the onions and the earthiness of the mushrooms. Finely chopping the garlic releases its flavor effectively and ensures it distributes evenly throughout the vegetable mixture. Fresh garlic is always preferred for its vibrant flavor, but in a pinch, pre-minced garlic can be used.
• 2 poblano peppers, sliced: Poblano peppers bring a mild heat and a unique smoky flavor to the cheesesteak. They are not overly spicy, adding just a hint of warmth that enhances the overall flavor profile. Slicing them allows them to cook quickly and integrate seamlessly into the vegetable mixture. If you prefer a milder flavor, you can remove the seeds and membranes.
• 1 red bell pepper, sliced: Red bell peppers contribute a vibrant sweetness and a pop of color to the dish. Their sweetness balances the savory elements and adds a pleasant textural contrast. Slicing them ensures they cook evenly and become tender while retaining a slight bite.
• 1 tablespoon chopped fresh oregano: Fresh oregano provides a bright, herbaceous note that lifts the flavors of the vegetables and adds a touch of Mediterranean flair. Its slightly peppery and minty flavor complements the earthy mushrooms and sweet peppers beautifully. If fresh oregano isn’t available, you can substitute with 1 teaspoon of dried oregano, but fresh is highly recommended for the best flavor.
• Kosher salt and freshly ground pepper to taste: Salt and pepper are essential seasonings that enhance all the other flavors in the dish. Kosher salt is preferred for its clean taste and ease of use, while freshly ground black pepper offers a more robust and aromatic flavor compared to pre-ground pepper. Seasoning to taste allows you to customize the flavor to your preference.
• 4 hoagie rolls, halved: Hoagie rolls are the classic choice for cheesesteaks, providing a sturdy yet soft base to hold the flavorful filling. Their oblong shape and slightly chewy texture are perfect for this type of sandwich. Look for fresh, good-quality hoagie rolls for the best experience. You can also use sub rolls or your favorite sandwich bread.
• 4 slices provolone cheese: Provolone cheese is the quintessential cheesesteak cheese. It melts beautifully and has a mild, slightly tangy flavor that complements the vegetables without overpowering them. Sliced provolone is convenient, but you can also buy a block of provolone and slice it yourself. For a sharper flavor, you can use sharp provolone.
• Yum Yum Sauce (optional): Yum Yum sauce adds a creamy, tangy, and slightly sweet finishing touch to the cheesesteak. This Japanese-inspired mayonnaise-based sauce is incredibly versatile and enhances the overall flavor profile. While optional, it’s highly recommended for an extra layer of deliciousness. You can find pre-made Yum Yum sauce in most grocery stores or easily make your own at home.

Instructions

This Easy Mushroom Cheesesteak recipe offers three convenient cooking methods to suit your schedule and kitchen equipment: slow cooker, pressure cooker, and stovetop. Each method yields delicious results, allowing you to choose the best option for your needs.

Slow Cooker Method (2 to 4 hours)

The slow cooker method is perfect for busy days when you want a hands-off approach. It allows the vegetables to slowly simmer and develop deep, rich flavors with minimal effort.

1. Layer Ingredients in Slow Cooker: In the bottom of your slow cooker, add the 2 tablespoons of unsalted butter. Then, layer the thinly sliced large yellow onion on top of the butter, followed by the 1 tablespoon of low-sodium soy sauce.
2. Add Remaining Vegetables and Seasoning: Next, layer the sliced portobello mushrooms, finely chopped garlic cloves, sliced poblano peppers, sliced red bell pepper, and 1 tablespoon of chopped fresh oregano on top of the onion and soy sauce mixture. Sprinkle with a pinch of kosher salt and freshly ground pepper to taste.
3. Stir Lightly: Gently stir the mixture to combine the ingredients, ensuring the vegetables are lightly coated with butter and soy sauce. Avoid over-stirring at this stage.
4. Slow Cook to Tenderize: Cover the slow cooker and cook on low heat for 4 hours or on high heat for 2 to 3 hours, or until the vegetables are tender and infused with flavor. The cooking time may vary slightly depending on your slow cooker model. You’ll know it’s ready when the onions are translucent and softened, the peppers are tender, and the mushrooms have released their moisture and become deeply flavorful.
5. Preheat Oven and Prepare Hoagie Rolls: While the vegetables are slow cooking, preheat your oven to 400°F (200°C). Halve the 4 hoagie rolls and set aside.
6. Assemble Cheesesteaks: Once the vegetables are cooked, spoon the vegetable mixture generously into the halved hoagie rolls, dividing it evenly among the four sandwiches.
7. Add Provolone Cheese: Place a slice of provolone cheese on top of the vegetable mixture in each sandwich.
8. Bake to Melt Cheese: Wrap each sandwich in parchment paper to help contain the filling and cheese. Place the wrapped sandwiches directly on the oven rack. Bake for approximately 5 minutes, or until the provolone cheese is melted and bubbly. Keep a close eye on them to prevent burning.
9. Serve Immediately: Carefully remove the hot sandwiches from the oven. Unwrap them and serve immediately. Offer Yum Yum sauce on the side for dipping or drizzling, if desired.

Pressure Cooker Method (15 minutes)

For a quicker cooking method, the pressure cooker is an excellent choice. It significantly reduces the cooking time while still delivering tender and flavorful vegetables.

1. Sauté Onion in Pressure Cooker: Set your pressure cooker to the sauté setting. Melt the 2 tablespoons of unsalted butter in the pot. Add the thinly sliced large yellow onion and sauté for about 3-5 minutes, stirring occasionally, until softened and slightly translucent.
2. Add Soy Sauce and Pressure Cook: Stir in the 1 tablespoon of low-sodium soy sauce. Secure the lid of the pressure cooker, ensuring the valve is set to sealing. Cook under high pressure for 2 minutes.
3. Quick Release Pressure: Once the pressure cooking cycle is complete, use the quick-release method to release the pressure according to your pressure cooker manufacturer’s instructions. Be cautious of the steam released during quick release.
4. Add Remaining Vegetables and Seasoning: Carefully remove the lid once the pressure is fully released. Add the sliced portobello mushrooms, finely chopped garlic cloves, sliced poblano peppers, sliced red bell pepper, 1 tablespoon of chopped fresh oregano, and a pinch of kosher salt and freshly ground pepper to taste to the pressure cooker pot.
5. Pressure Cook Again: Return the lid to the pressure cooker and pressure-cook for another 4 minutes on high pressure.
6. Quick Release Pressure Again: Use the quick-release method again to release the pressure after the second pressure cooking cycle is complete.
7. Preheat Oven and Prepare Hoagie Rolls: While the vegetables are pressure cooking, preheat your oven to 400°F (200°C). Halve the 4 hoagie rolls and set aside.
8. Assemble and Bake Cheesesteaks: Follow steps 6-9 from the Slow Cooker Method to assemble, top with provolone cheese, bake, and serve the cheesesteaks.

Stovetop Method (25 minutes)

The stovetop method is the most classic and allows for more control over the cooking process. It’s perfect for when you want a quick and flavorful meal and prefer to monitor the cooking closely.

1. Sauté Onion in Skillet: Heat the 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the thinly sliced large yellow onion. Sauté for about 5 minutes, stirring often, until the onion is softened and starting to caramelize.
2. Add Soy Sauce and Vegetables: Stir in the 1 tablespoon of low-sodium soy sauce. Then, add the sliced portobello mushrooms, finely chopped garlic cloves, sliced poblano peppers, and sliced red bell pepper to the skillet.
3. Cook Vegetables to Tenderness: Cook for approximately 10 minutes, stirring occasionally, until the vegetables are caramelized, tender, and have released their moisture. Adjust the heat as needed to prevent burning and ensure even cooking.
4. Add Oregano and Season: Stir in the 1 tablespoon of chopped fresh oregano, along with kosher salt and freshly ground pepper to taste. Cook for another minute, stirring constantly, to allow the oregano to become fragrant and the flavors to meld together. Remove from heat.
5. Preheat Oven and Prepare Hoagie Rolls: While the vegetables are cooking on the stovetop, preheat your oven to 400°F (200°C). Halve the 4 hoagie rolls and set aside.
6. Assemble and Bake Cheesesteaks: Follow steps 6-9 from the Slow Cooker Method to assemble, top with provolone cheese, bake, and serve the cheesesteaks.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: 4
• Calories per Serving: Approximately 450-550 calories (This can vary based on the type of hoagie roll, amount of cheese, and use of Yum Yum sauce).

This Mushroom Cheesesteak offers a relatively balanced meal, providing carbohydrates from the hoagie roll and vegetables, protein from the mushrooms, and healthy fats from the butter. It’s a good source of vitamins and minerals from the various vegetables, particularly Vitamin C from the bell peppers and B vitamins from the mushrooms. For a lighter option, you can choose whole wheat hoagie rolls and reduce the amount of cheese.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: Varies by method (Slow Cooker: 2-4 hours, Pressure Cooker: 15 minutes, Stovetop: 25 minutes)
• Total Time: Varies by method (Slow Cooker: 2 hours 10 minutes – 4 hours 10 minutes, Pressure Cooker: 25 minutes, Stovetop: 35 minutes)

The prep time for this recipe is minimal, mainly involving slicing vegetables and gathering ingredients. The cooking time varies depending on your chosen method, allowing for flexibility based on your schedule.

How to Serve

These Easy Mushroom Cheesesteaks are delicious on their own, but they can be elevated even further with thoughtful serving suggestions. Here are some ideas to make your meal complete and satisfying:

• Classic Sides:
  • French Fries: Crispy French fries are the quintessential side for cheesesteaks. Serve them hot and seasoned with salt and pepper.
  • Onion Rings: Another classic diner favorite, onion rings offer a satisfying crunch and sweet-savory flavor that complements the cheesesteak.
  • Potato Chips: For a casual and easy side, serve your cheesesteaks with a bowl of your favorite potato chips.
  • Coleslaw: A creamy or vinegar-based coleslaw provides a refreshing contrast to the richness of the cheesesteak.
• Salads for Freshness:
  • Garden Salad: A simple garden salad with mixed greens, tomatoes, cucumbers, and a light vinaigrette adds freshness and balance to the meal.
  • Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing is a more substantial and flavorful salad option.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad offer a light and vibrant side dish.
• Sauces and Dips:
  • Yum Yum Sauce: As mentioned, Yum Yum sauce is a fantastic accompaniment, adding creamy, tangy, and slightly sweet notes.
  • Spicy Mayo: For a kick of heat, serve with spicy mayonnaise made with sriracha or your favorite chili sauce.
  • Ketchup and Mustard: Classic condiments like ketchup and mustard are always welcome for those who prefer traditional flavors.
  • Cheese Sauce: Take the cheesiness to the next level by serving with a warm cheese sauce for dipping or drizzling.
• Vegetable Sides:
  • Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts provide a healthy and flavorful side.
  • Steamed Green Beans: Lightly steamed green beans with a sprinkle of salt and pepper offer a simple and nutritious vegetable option.
  • Corn on the Cob: Grilled or boiled corn on the cob is a summery and satisfying side dish.
• Presentation Ideas:
  • Cut in Half: For easier eating, cut the cheesesteaks in half before serving.
  • Garnish: Garnish with fresh parsley or oregano for a pop of color.
  • Serve on Plates or Baskets: Serve on plates for a more formal meal or in baskets lined with parchment paper for a casual diner feel.
  • Offer Condiments on the Side: Place a variety of sauces and condiments on the table so everyone can customize their cheesesteak.

Additional Tips for Perfect Mushroom Cheesesteaks

To ensure your Easy Mushroom Cheesesteaks are a resounding success every time, here are five additional tips to keep in mind:

1. Don’t Overcrowd the Pan (Stovetop Method): When using the stovetop method, avoid overcrowding the skillet. Overcrowding can lead to steaming instead of sautéing, resulting in less caramelized and flavorful vegetables. If necessary, cook the vegetables in batches to ensure they brown properly.
2. Season Generously: Don’t be shy with the salt and pepper. Seasoning is crucial for bringing out the flavors of the vegetables. Taste and adjust seasoning throughout the cooking process, especially after adding the mushrooms, as they tend to absorb salt.
3. Use Good Quality Hoagie Rolls: The hoagie roll is an integral part of the cheesesteak experience. Opt for fresh, good-quality hoagie rolls that are sturdy enough to hold the filling without becoming soggy but still soft and enjoyable to eat.
4. Customize Your Cheese: While provolone is classic, feel free to experiment with other cheeses. Monterey Jack, mozzarella, or even a blend of cheeses can be delicious. For a spicier kick, consider pepper jack cheese.
5. Make it Vegan: Easily adapt this recipe to be vegan by substituting vegan butter for the unsalted butter, using a plant-based soy sauce or tamari, and using vegan provolone cheese slices. Ensure your hoagie rolls are also vegan-friendly. You can also add a drizzle of vegan Yum Yum sauce or a plant-based creamy sauce alternative.

FAQ: Your Mushroom Cheesesteak Questions Answered

Here are some frequently asked questions to help you make the perfect Easy Mushroom Cheesesteak:

Q1: Can I use different types of mushrooms?

A: Absolutely! While portobello mushrooms are recommended for their meaty texture, you can definitely use other types of mushrooms or a mix. Cremini mushrooms (baby bellas), shiitake mushrooms, or even oyster mushrooms would work well. Experiment with different combinations to find your favorite flavor profile.

Q2: Can I prepare the vegetable mixture ahead of time?

A: Yes, you can prepare the vegetable mixture ahead of time using any of the cooking methods. The slow cooker method is particularly convenient for this, as you can let it cook for hours. Once cooked, you can store the vegetable mixture in an airtight container in the refrigerator for up to 2-3 days. Reheat it before assembling the cheesesteaks.

Q3: Can I freeze leftover mushroom cheesesteak filling?

A: Yes, you can freeze leftover mushroom cheesesteak filling. Allow the filling to cool completely, then transfer it to freezer-safe bags or containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating and assembling your cheesesteaks. The texture of the peppers might be slightly softer after freezing and thawing, but the flavor will still be delicious.

Q4: What if I don’t have poblano peppers? Can I substitute them?

A: If you don’t have poblano peppers, you can substitute them with other mild peppers like Anaheim peppers or even green bell peppers. For a bit of heat similar to poblano peppers, you could use a jalapeño pepper, but be sure to remove the seeds and membranes for a milder spice level. You can also skip the poblano peppers altogether if you prefer a milder flavor profile.

Q5: Are there any other vegetables I could add to this recipe?

A: Yes, you can definitely customize the vegetable mixture to your liking. Some other vegetables that would pair well with this recipe include:

• Green bell peppers: For a more classic cheesesteak flavor.
• Banana peppers: For a slightly tangy and pickled flavor.
• Caramelized onions: For extra sweetness and depth of flavor.
• Spinach or kale: For added greens and nutrients, stir in some spinach or kale towards the end of the cooking process until wilted.

Experiment and have fun creating your own unique version of this Easy Mushroom Cheesesteak!

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