Mushroom Cheesesteak
This delightful Mushroom Cheesesteak Sandwich from the menu of former Denver area vegan restaurant, So Radish, is a favorite of vegans, vegetarians and meat-eaters alike. Flavorful, pleasantly spicy, and packed with protein, what’s not to love?Top it with Vegan Provolone and Vegan Poblano Ranch, and pair with a refreshing Rosemary Ginger Margarita for the full So Radish experience!
Equipment
- Mandoline Slicer (optional)
- Cutting Gloves (optional)
Ingredients
Marinade:
- 6 Tbsp Worcestershire (anchovy-free if you’re vegan!)
- ½ cup Balsamic vinegar
- ¼ cup Tamari
- ¼ cup Olive oil
- 2 ½ tsp Dried Oregano
- 2 ½ tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Black pepper
- ¼ tsp Cayenne (slightly heaping)
Filling:
- 1 pound Button mushrooms sliced
- 8 oz Portabella sliced (2-3 caps, depending on the size)
- 1 Large green bell pepper sliced*
- 1/2 Medium red onion sliced** (about half the volume of the bell pepper)
- 2/3 cup Soy curls optional
For Sandwiches
- 4 6" Hoagies/sandwich rolls
- Vegan Provolone
- Poblano Ranch
Instructions
Instructions
- Fill a gallon ziplock or lidded container with button mushrooms, portabella mushrooms, green bell peppers, red onions, and soy curls. The ratio of ingredients should be approximately 4:2:2:1:1 by volume, so please feel free to adjust if your bell pepper or onion are different sizes.
- Whisk together the marinade ingredients and pour over veggies. Seal the ziplock, removing as much air from the bag as possible and marinate for at least 2 and up to 12 hours (4 hours is ideal). If you are using a lidded container instead, stir or shake the mixture a few times during the marinating process to ensure proper coverage.
- Drain marinade completely and saute over medium high heat until edges are lightly browned and button mushrooms are reduced in size (about 7-9 minutes).
- Reduce heat to medium low and melt pieces of vegan provolone over the mushroom mixture. If you’ve made a softer “wiz” style version, you can skip this step, and top the sandwiches with provolone once they are assembled.
- Toast hoagies/sandwich rolls and lightly butter them if desired.
- Divide into 4 sections and transfer to the hoagies. Top with poblano ranch and serve.
Notes
*Red or green bell peppers work great. If you’re making a larger batch, use both for an extra pop of color
**White or yellow onion will also work great, but if you want it to be exactly like the restaurant version, stick with red.
**White or yellow onion will also work great, but if you want it to be exactly like the restaurant version, stick with red.
Tried this recipe?Let us know how it was!