| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 sandwiches |
Ingredients
- 8 tablespoons (1 stick) salted butter
- 1 pound white mushrooms, sliced
- 1 pound portobello mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
- Kosher salt
- 1 teaspoon Montreal steak seasoning
- Few dashes Worcestershire sauce
- 2 sprigs fresh thyme
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
- 4 deli rolls, halved
- 4 tablespoons spicy mustard
- 4 tablespoons mayonnaise
Instructions
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
- Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
- Preheat the broiler.
- Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
- To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
- To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 276 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 50 mg |
| Sodium | 422 mg |
Reviews
Very good! I used sliced cheese instead of cheese whiz. It was great!
I rarely cook for myself anymore, but I was so glad I tried this recipe! I used white American cheese and no condiments, and it was DELICIOUS!
It was SO easy and SO YUMMY!! Did not miss the meat at all.Thanks Ree!!
It was delicious! I made the cheese sauce recipe from Jeff Mauro instead of cheese-wiz!
My family lived this recipe and wants it again soon. Very flavorful for a vegetarian meal. We are meat eater at this house and still loved it. Yum!!
Cheesesteak with no steak is false advertising
This is great, family loved it! We just replaced the cheese sauce with a provolone. So, if you are not into cheese whiz, it’s an easy correction . Highly recommend!
These were really super good but when you add the salt to the mushrooms at the BEGINNING of the saute, it causes the mushrooms to release their water and does not allow them to brown. I had to turn the stove up to high to get rid of water (and also bail out the water with a ladle) to get to the point where the mushrooms would brown. Also, I used a huge skillet, maybe 12″, and it looked like the mushrooms would never fit but they shrank down and fit.
This is a great vegetarian version of a Philly cheesesteak.
Easy to make and I wanted a mushroom sandwich yum!