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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!
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Servings 4 sandwiches

Equipment

  • Gallon-sized Ziplocks
  • 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.