Philly Mushroom Cheesesteak

Ingredients

• 6 cups Cremini mushrooms, sliced thick
• 2 Portobello mushrooms, sliced
• 2 Yellow onion, sliced thin
• 1 Green bell pepper, sliced
• 2 tbsp Canola oil
• 1 tbsp Unsalted butter
• 1 tbsp Low-sodium soy sauce
• ½ tsp Kosher salt
• ½ tsp Black pepper
• 6 oz Part-skim mozzarella, sliced, or provolone
• 4 Hoagie rolls

Method

1. Get the skillet properly hot. Add the oil, then the mushrooms in one layer, and leave them alone 4 minutes so they brown instead of stew.
2. Add the onions and pepper and cook 6 minutes more.
3. Now chop: work two spatulas or a bench scraper through the pile on the heat, cutting everything smaller as it cooks. Ten passes. This is what a Philly griddle cook does to a steak and it is why the filling packs into a roll instead of sliding out.
4. Add the butter, soy sauce, salt and pepper. Cook 2 more minutes until nothing is watery. (A teaspoon of Worcestershire belongs here if nobody at the table is vegetarian — it contains anchovy.)
5. Divide the pile into four roll-shaped heaps in the pan, lay cheese over each, and cover the skillet for 60 seconds to melt.
6. Slide a split roll upside down over each heap, then scoop underneath with the spatula and flip the whole thing into the roll. That is the move.

Notes

✨ The restaurant touch

The chop on the heat. It is one minute of work and it is what makes this taste like a cheesesteak rather than a mushroom sandwich.

🧒 For the kids

Cut the sandwich in half crosswise. It is mushrooms, onions and melted cheese in bread — no negotiation needed.

🥡 Leftovers

The filling keeps 3 days and is very good on eggs or pasta. Assemble to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.