Both meat-eaters and vegetarians will love these Portobello Mushroom Cheesesteaks! They're juicy, flavorful, and easy to whip together for lunch or dinner with guests.
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Mushrooms (especially portobellos!) are often used as a substitute for meat, not just for their texture, but for their umami flavor. Umami is one of the five basic tastes—it's a savory flavor, one that can be found in cured meats, cheeses, and soy sauce.
The best way to really bring out the umami in mushrooms is to cook them in a little red wine. It adds a depth of flavor that you just can't get with butter or oil alone. So if you make this recipe, don't skip the wine!
This Portobello Mushroom Cheesesteaks recipe is...
- Easy to make
- Absolutely delicious
- Great for meat-eaters and vegetarians
- Full of umami flavor
- A great meat substitute
- Perfect for lunch or dinner
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
How to Make Portobello Mushroom Cheesesteaks
- Cook mushrooms in oiled skillet until softened.
- Add wine and continue to cook until liquid has evaporated.
- Preheat oven to 250°F.
- Cook green pepper and onions in skillet.
- Reduce heat and add mushrooms. Season and top with cheese.
- Cook until cheese has melted, then remove from stove.
- Stuff sub rolls with veggie mixture.
- Wrap each sandwich in foil and bake for 15 minutes.
Full directions for how to make Portobello Mushroom Cheesesteaks are in the printable recipe card at the bottom of the post.
Tips & Tricks for Portobello Mushroom Cheesesteaks
Remove Gills
When you're slicing your mushrooms, you can also remove the gills. This isn't a necessary step, but some people prefer not to eat mushroom gills. They do sometimes tend to discolor the bread and onions, but they are perfectly fine to eat. It simply depends on your preference!
Wipe Skillet
Make sure to wipe your skillet between cooking the mushrooms and the other veggies. You don't need to worry about getting your skillet sparkling clean, but it will help your veggies cook better if they start in a fairly clean skillet.
Variations to Portobello Mushroom Cheesesteaks
Vegan
You can easily make these mushroom cheesesteaks vegan! Simply swap out the cheese for a vegan option like Daiya.
Wine-Free
If you're not big into alcohol or you don't have any on hand, don't worry—you can still make these mushroom cheesesteaks. Simply use the same amount of red grape juice in place of the wine. You'll also want to add in a splash of vinegar to keep your mushrooms from getting too sweet!
Swap Mushrooms
Don't have any portobellos around? Or maybe you're just not a bit portobello fan? Either way, you can easily swap the portobello mushrooms in this recipe for any other kind of mushroom.
Shiitakes, Baby Bellas, and Crimni are all viable options. Just keep in mind that the type of mushrooms you use will affect the texture of your cheesesteaks a bit. This guide to mushrooms can help you choose the best mushroom substitute!
Stir-Fry
If you don't want to serve your mushroom and veggie mixture in sub sandwiches, that's totally fine! The mixture makes for a great stir-fry on its own, in fact. Serve it with some rice instead for a nice Asian-inspired twist.
Portobello Mushroom Cheesesteak FAQs
What is a cheesesteak?
With roots in Philadelphia—aka "Philly"—Pennsylvania, cheesesteaks are sub sandwiches make with slices of beef and onions covered in melted cheese. This version substitutes juicy mushrooms for the beef, and tastes just as good!
How should I store my cheesesteak subs?
These cheesesteak subs are pretty messy. They're best served immediately—in all their drippy, melty deliciousness! If you really must, you can store these subs in the fridge for up to 5 days.
However, if you have to store these subs for any length of time, separate the filling from the bread and store them separately for best results. Otherwise, you'll have cold, soggy bread.
How can I meal prep these mushroom sandwiches?
The best way to meal prep your portobello sandwiches would be to make the filling, but skip the baking. Don't put the filling into the subs, either—they'll just get soggy!
Simply prep your sandwiches, but store them separately from the filling. The veggie filling mixture will store in an airtight container in the fridge for up to 5 days before baking.
When you're ready to have a sandwich, simply add the filling to the roll, wrap in foil, and bake as directed. And voila—your mushroom sub is ready to eat!
More Mushroom Recipes
- Pizza Quinoa Stuffed Portobello Mushrooms
- Baked Gnocchi with Tomatoes, Mushrooms, and Kale
- Kale Stuffed Portobello Mushrooms
If you're on your way to a more plant based lifestyle, be sure to check out our Veggie Kickstart Kit. It's packed with easy and tasty vegetarian dinners, effortless packable lunches, and easy grab-and-go breakfasts. And they’re so good - you’ll never miss the meat again!
Recipe
Ingredients
- 2 tbsp olive oil divided
- 2 extra-large portobello mushrooms thinly sliced
- 2 tbsp red wine
- 1 small green pepper thinly sliced
- 1 large onion thinly sliced
- salt and pepper to taste
- 8 slices provolone cheese or mozzarella
- 4 sub rolls sliced lengthwise—don't completely cut the top from the bottom, though!
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3–4 minutes, or until softened and browned.
- Add wine and increase heat to high. Cook until liquid has evaporated, about 2–3 minutes. Transfer to bowl.
- Preheat oven to 250°F.
- Carefully wipe skillet clean. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5–8 minutes.
- Reduce heat to low. Return mushrooms to skillet and stir to combine, then season to taste with salt and pepper. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.
- Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully.
Brian @ A Thought For Food says
I had a similar experience a year ago... but I was already in the process of transitioning to this anyway. The fact is that it's not an easy situation to be in (not having a full time job), but, gosh, I am so much happier now than I ever was.
This mushroom cheesesteak look freakin' amazing! I don't know if I've actually had one before (despite growing up in NJ)... but I'm so excited to try this!
Kiersten says
Yeah, prior to this, I never had a job that really felt like a fit for me. Work would end on Friday afternoon and I'd already be dreading Monday. I'm definitely still finding my way with how to make this a full-time thing, but being happy is so worth it.
Crista says
OMG these look amazing.
Cassie | Bake Your Day says
I absolutely love your take on Julie's cheesesteaks. I adore her (and you!)
Shirley says
I have to say, I'm no mushroom lover but that looks really good!! Melty cheese and onions will get me every time.
Kiersten says
Well, you could always make them with actual steak like the original. 😉
Jennifer H says
Yum, yum, yum!
Carolyn says
Okay, those look awesome. I am not even remotely vegetarian but I do love me some cheesy mushrooms!
titch wardall says
This looks delicious! I love portobello mushrooms, they're so 'meaty' I think they work brilliant as the main part of a meal, as you've done here.
Kiersten says
They definitely do make a good substitute for meat! 🙂
Justin says
Do you put any sort of sauce on the sandwich? Butter the bread? I am looking forward to trying this but it seems like it would be dry without something else.
Kiersten says
If you want to add butter or sauce, you certainly can. The mushrooms release some of their liquid while baking, so we didn't find the sandwich to be dry at all.
Justin says
I made this the other night and it didn't need any sauce. It was delicious. Now I'm making the butternut squash and caramelized onion pasta. Thanks!
Kiersten says
I'm glad it turned out well! 🙂
Laura (GotChocolate) says
WOW! Had i seen this picture elsewhere, I would have guessed these to have meat in them. I love the cheese hanging from the middle. CHOMP! Yum, yum, yum!
So glad to hear you talked to Julie and bonded over similar situations. Julie is such a great mentor and friend, as she has been to me as well. 😀
Kiersten says
I guess it really does look like steak, huh? 🙂
Shell Fruscione says
THANK YOU for this recipe! Cheese steaks are my fiancee AND my favorite food but I don't eat beef & chicken {which I do eat} just doesn't work as well. I never thought to try mushrooms & I am sure it will be brilliant. Making this tomorrow!
Kiersten says
Yay! I hope it turned out well! 😀
Katie says
Julie is such an awesome person with such a kind heart! I'm so glad that she was able to help you out 🙂 And there is nothing made with portabella mushrooms that I don't LOVE. We're headed to the grocery store in a few minutes, so I'm jotting down this recipe.
Kiersten says
Yes she is! 🙂 And I hope you like the sandwiches if you make them!
Natalie @ Once Upon a Cutting Board says
I always think that cheesesteaks look amazing but then I remember that I don't like steak .. This is such a great alternative!
Rachel says
I love mushrooms of all sorts. My husband and son won't go near them. 🙁 Maybe I can send them out and make these one night?
And I am glad you got laid off. I like seeing all the yummy things you make every week.
Kiersten says
Well, you can make Julie's recipe and add mushrooms to your sandwich. 😀 So many people hate mushrooms--why?!
Rachel says
Communists.
That is the only reason I can come up with for hating mushrooms.
Kiersten says
Commies ruin everything!
Notorious Spinks says
This looks so good! love it!
Kathy - Panini Happy says
These look fantastic! I love how well portobello mushrooms soak up flavor. I've got a sandwich like this in my book - you don't miss the meat!
Kiersten says
I can't wait for your book! 😀 The mushroom melt you posted on your blog a few weeks ago was so good!
Mushrooms Canada says
We are so happy that you're blogging full time! You have provided us with so many delicious mushroom recipe and this one is no different- fabulous! I've made these in the past, but never with wine (for shame!) Thanks for sharing!
-Shannon
Kiersten says
Thank you! Mushrooms are one of my favorite ingredients to cook with, so I will definitely keep the recipes coming. 😉
Genevieve says
I would have thought that was steak if I only saw the picture too! This totally looks like something people would pay for at a restaurant, and yet your method for making them sounds simple enough for anyone to make at home. I'm not really a huge fan of mushrooms, but I'd definitely be willing to try this!
Diane (createdbydiane) says
Oh I can only imagine who DELICIOUS this is! Do you have any leftovers? I'll help clean up 🙂
Julie is so great, glad you were able to have someone help you through the tough transition.
Kiersten says
I always have leftovers--now whether they'll hold up in the mail, that's another question. 🙂
Heidi @ Food Doodles says
Holy amazing! These look incredible. I just love mushrooms for their ability to replace meat like that!
Kiersten says
I always laugh at how restaurants try to put portabellas in every vegetarian menu option, but it's true, they really are a good meat replacement. 🙂
Nancy/SpicieFoodie says
Hi Kiersten,
You are so talented and your love for what you do was evident to me from the first time I visited. Keep doing what you're doing!
I love both cheesesteaks sandwiches and portabella mushrooms. I love your veggie version of Julie's recipe. Thanks for sharing. 🙂
Kiersten says
Thank you so much! 😀
MJ says
These are just fabulous. We made them last night. I forgot to purchase the green pepper so we used some spinach instead. We just lightly melted it in before the cheese.
I think it is the few minutes in the oven that makes this just great.
Please keep up with the great recipes--baked fried rice is now a house staple and I think mushroom cheesesteaks are going to also make the short list too.
Kiersten says
Thank you for the comment--I'm so glad they turned out well for you! I agree, that time baking in the oven really makes them delicious. 🙂
Holly W says
These look SO good that my wife (carnivore) and myself (herbivore) will both love them. I can't wait to try it out.
Also, i'm thinking.. maybe I need to get laid off from my job to actually force myself to take the leap to full time blogging. Unfortunately I feel VERY far away from anything along that realm. One day, I hope.
Kiersten says
Yup, I think these sandwiches are so packed with deliciousness that even a carnivore would not complain. 🙂
I really don't think I ever would have made the transition to blogging full-time had I not lost my job. I am a person who likes stability and predictability and the thought of quitting my job to blog? Terrifying! So I really needed that push and somehow it all worked out. I hope that it happens for you too--I wish I had known that it's not as scary as I though it would be...
ryan says
Are the "gils" the fine fin-like parts on the underside of the cap ? And...when slicing, do I just lie the cap round side up and slice crosswise ?
Thanks in advance
Kiersten says
Yes, the gills are the dark brown things on the underside of the cap. You can just slice them like a regular mushroom--place the cap on your cutting board (round side up is probably easiest, but it doesn't really matter) and cut it into strips. You can kind of see what I mean in the photo above with the cooked mushrooms in the bowl. They also sell pre-sliced portabella mushrooms at some supermarkets.
Mary @ Fit and Fed says
Somehow I missed this one until you referred to it today, I hadn't realized you lost your job and are now blogging full-time. I wish you all the best with the transition! You are such a steady worker with your posts and your photography and blog design are top-notch, that's gotta help!
Kiersten says
Thank you! Yeah, it was one of those things that I should have expected (jobs were being outsourced right and left for the past year or so), but it still came as a shock when it happened. Now that it's been a few months, I can see that it was definitely for the best. I'm not the type of person to take leaps of faith and I never would have quit on my own to pursue blogging as a career--I needed the push. 🙂
Kim H. says
I can't wait to make these this weekend! It's my husband's birthday and he loves mushrooms, so this will be birthday lunch. Thanks! I love your site, by the way...found you on Pinterest and added you to my BlogLovin'. Thanks again!
Kiersten says
Happy Birthday to your husband! I hope he likes the sandwiches! 😀