A vegan take on the traditional cheesesteak: meaty to the tooth, the savory sautéed mushrooms mix with peppers and onions in a toasted roll to create a delicious sub. Top it with loads of cheese for melty goodness.

Portobello Cheesesteak [Vegan]

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Cooking Time



  • 1 pound portobello mushrooms
  • 2 tablespoons oil, divided
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium green bell pepper, seeded and sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium onion, peeled and thinly sliced
  • 4 sandwich rolls
  • 2 cups vegan mozzarella shreds


  1. Preheat oven to broil.
  2. Slice portobello mushrooms into 1/4-inch slices. In a large bowl, toss mushrooms with 1 tablespoon oil, Worcestershire sauce, salt, and pepper.
  3. In a medium sauté pan over medium-high heat, sauté mushrooms until tender. Remove from pan.
  4. Add remaining tablespoon of oil to the pan and sauté peppers and onions until onions are golden and peppers are tender, about 8 minutes. Add mushrooms back to the pan and stir.
  5. Spoon mushrooms and peppers into sandwich rolls; place 1/2 cup vegan cheese on each. Place sandwiches under broiler and cook until cheese is melted and bread is toasted, about 4–5 minutes.


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