Vegetarian Mushroom Philly Cheese Steak Sandwiches recipe
All Recipes Main Dish Recipes Sandwich Recipes Cheese
Ingredients
- 1 tablespoon butter, divided 1 tablespoon olive oil, divided 1 (8 ounce) package baby bella (cremini) mushrooms, sliced ½ teaspoon fresh thyme leaves salt and freshly ground black pepper to taste 1 tablespoon soy sauce 1 bell pepper, sliced into strips 1 onion, sliced 2 slices provolone cheese, cut in half 2 hoagie rolls, split lengthwise 2 teaspoons Dijon mustard, or more to taste
Nutrition Info
- 664.4 caloriescarbohydrate: 81.8 gcholesterol: 34.8 mgfat: 27.5 gfiber: 6.8 gprotein: 23.9 gsaturatedFat: 11.1 gservingSize: -sodium: 1708.5 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mushroom Philly Cheese Steak Sandwiches
Directions
-
Preheat toaster oven to 300 degrees F (150 degrees C).
Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices, season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions, season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms, toss to combine.
Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
Place the toasted rolls on plates and top with mushroom mixture.