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December 30, 2018

Portobello Philly Cheesesteak

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allergens: dependent upon the bread, “cheese,” “mayonnaise” and Worcestershire sauce used

Get all the taste of Philly’s South street staple without any of the meat! 

portobello cheesesteak

2018 was a terrific year. It saw more people adopting a vegan diet than ever before, and if predictions are correct that will continue. Places like Whole Foods and Uber Eats are anticipating a rise in not only veganism on the whole, but in specific areas like plant-based meat snacks and pea milk (I guess oat milk is already so ubiquitous that it’s not a trend anymore). Last year I tried to get healthy by changing to a primarily whole foods plant-based diet about mid-way through (I also started running very seriously) and I wanted this site to reflect that. So you might have noticed the dishes on here moving in that direction for the most part. I still like to have an indulgence every now and then, though.

To kick off 2019 I’m sharing a recipe that lies somewhere in the middle between healthy and indulgent. It’s a variation on a sandwich that was near and dear to me when I was growing up not too far from Philadelphia. Any guesses? Of course it’s the iconic Philly cheesesteak.



This classic sandwich is a favorite all over the world, even though most pale on comparison to those you can get around South Street and the Italian Market in the city of brotherly love. But I haven’t had one of those in decades, so it seemed like a good time to try to veganize the recipe. (I also created a mac and cheese variation of it here.)

I’ve had seitan cheesesteaks (in Philly, in fact, at Blackbird Pizzeria), but I wanted to make one that aligned with the healthy path I’ve been on recently. So foregoing some kind of manmade meat substitute, I fancied up the meat of the fungi world, the portobello. This mushroom is perfect for the Philly cheesesteak because of its thickness and texture. And unlike seitan and other meat substitutes, it’s really low in calories and has a ton of health benefits like cancer-fighting nutrients and thyroid regulation to name a few. Plus, this recipe is only about 500 calories per sandwich!

portobello cheesesteak

This Portobello Philly Cheesesteak will be your new go-to sandwich for a quick dinner or a hearty lunch. It has all the flavor and way more nutrients than anything you’ll find at Pat’s or Geno’s. So give it a try and let me know what you think in the comments below. I think you’re really going to love this one.

portobello cheesesteak

portobello cheesesteak

Tell Me What You Think

As always, I’d love to hear your thoughts on this Portobello Philly Cheesesteak if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

Portobello Philly Cheesesteak nutfreevegan
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3.17 from 6 votes

Portobello Philly Cheesesteak

This healthier take on the classic Philly cheesesteak replaces the meat with super flavorful portobello mushrooms and eliminates about half the calories.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Sandwiches/Burgers
Cuisine: American
Yield: 2 sandwiches
Author: The Nut-Free Vegan

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 Tbsp. vegan butter
  • 3 large portobello mushrooms sliced into thin strips
  • 3 cloves garlic minced
  • 1 Tbsp. worcestershire sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 slices vegan provolone I used Follow Your Heart brand
  • 2 6- inch baguettes
  • 2 tsp. vegan mayonnaise

Instructions

  • Heat oil in skillet over medium heat. Add onions and cook for two minutes.
  • Add peppers and reduce heat to low. Cook for 10 minutes.
  • While the onions and peppers cook, melt butter over medium heat in another skillet.
  • Add mushrooms and garlic, stirring to incorporate the butter. Cook for 2 minutes.
  • Add worcestershire sauce, soy sauce, oregano, salt and pepper and stir to thoroughly mix. Reduce heat to low and cook for 3 more minutes.
  • Spread mayonnaise on each baguette and add half the mushroom mixture. Place 2 slices of provolone on each sandwich and top with onion and pepper mixture.

Notes

This recipe can be made gluten-free by omitting the bread or using a gluten-free version.

Nutrition

Serving: 1g
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Filed Under: Sandwiches/Burgers Tagged With: Philly Cheesesteak, Portobello, Sandwich

Reader Interactions

Comments

  1. Robyn says

    December 31, 2018 at 4:51 am

    Why 2 skillets? Can’t it be done in 1? This sounds good. Thanks

    Reply
    • nutfreevegan says

      December 31, 2018 at 11:47 am

      Absolutely! I like to cook both at the same time to keep everything warm—plus the peppers and onions take a little longer. But you could totally use one skillet!

      Reply
  2. Karly says

    January 6, 2019 at 10:38 am

    This sandwich looks so delicious! Thanks for sharing!

    Reply

Trackbacks

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    January 30, 2019 at 8:02 am

    […] Portobello Philly Cheesesteak by The Nut-Free Vegan […]

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  2. 20 Mighty Vegan Mushroom Recipes | One Bite Vegan says:
    February 17, 2019 at 9:38 am

    […] Portobello Philly Cheesesteak – The Nut-Free Vegan […]

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  3. Easy, Pantry-Friendly Recipes | The Nut-Free Vegan says:
    April 3, 2020 at 11:05 am

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3.17 from 6 votes (6 ratings without comment)

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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