Portobello Mushroom “Cheesesteaks”

Portobello Mushroom “Cheesesteaks”


Olive Oil 4 Tablespoons
Balsamic Vinegar 2 Tablespoons
Crushed Garlic 2 Cloves
Worcestershire Sauce 1 teaspoon
Liquid Smoke 1/2 teaspoon
Kosher Salt 1 teaspoon
Black Pepper 1/2 teaspoon
Paprika 1/2 teaspoon
Onion Powder 1/2 teaspoon
Cayenne Powder 1/4 teaspoon
Ground Coriander 1/4 teaspoon


Large Portobella Mushrooms 4-5
Red Bell Pepper 1
Green Bell Pepper 1
Sweet Onion 1
Hoagie Buns 4
Provolone Cheese Slices 8
These are so good, they may even convert mushroom-haters!

I adapted this recipe from


  1. Whisk all the Marinade ingredients together.  Wash, destem and slice the Mushrooms into roughly half inch slices add to the marinade and let sit at room temperature for at least 30 minutes, toss them a few times as it marinates.
  2. Slice the Red & Green Peppers along with the Onions and set aside.
  3. Heat a grill pan and cook Mushrooms for about 10 minutes so they release most of their liquid but are still firm.
  4. Rinse out the pan and place back on the heat with a little Oil and cook the Vegetables until crisp tender and slightly softened should be about 10 minutes.
  5. I cut the ends off my Hoagie rolls first and toasted them first, I cut them lengthwise and stuck them in a toaster 1 end at a time.
  6. Add the Peppers & Onions and Mushroom slices to the split rolls and add 2 Cheese slices per sandwich and place under the broiler until the Cheese is melted, it will only take a few seconds.




25 min


20 min



Skill Level