Best 2 Vegan Mushroom Cheesesteak Sandwich Recipe By Tasty Recipes

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Indulge in the delectable flavors of the Vegan Mushroom Cheesesteak Sandwich, a hearty and meatless masterpiece that caters to both vegan and meat-loving palates. This innovative recipe transforms humble mushrooms into succulent and savory "steak" strips, perfectly complemented by a luscious vegan cheese sauce. Savor the symphony of textures and flavors as the tender mushrooms, gooey cheese, and toasted bread come together in harmonious perfection.

In this article, we'll embark on a culinary journey to recreate this mouthwatering sandwich at home with two exceptional recipes. The first recipe guides you through the art of crafting the succulent mushroom "steak" filling, bursting with umami and smoky notes. The second recipe unveils the secrets of preparing the rich and creamy vegan cheese sauce, ensuring a velvety and flavorful experience.

Whether you're a seasoned vegan, a flexitarian seeking meatless options, or simply a food enthusiast craving a unique and delicious sandwich, this Vegan Mushroom Cheesesteak Sandwich is a must-try. Join us as we delve into the culinary magic behind this extraordinary dish, leaving your taste buds tantalized and your heart satisfied.

Let's cook with our recipes!

MUSHROOM CHEESESTEAK SANDWICHES



Mushroom Cheesesteak Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
  • Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
  • Preheat the broiler.
  • Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
  • To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
  • To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

THE BEST VEGAN CHEESESTEAKS



The Best Vegan Cheesesteaks image

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home using mushrooms.

Provided by Joy Manning

Time 35m

Yield Makes 2

Number Of Ingredients 7

3 Tbsp. canola oil, divided
1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
¼ tsp. freshly ground black pepper
1 cup chopped onion
6 Tbsp. Vegan Beer-Cheese Sauce
2 6" soft hoagie rolls, warmed but not toasted, split

Steps:

  • Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
  • Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
  • Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.

Tips:

  • Choose the right mushrooms. Cremini or portobello mushrooms are best for this recipe because they have a meaty texture and absorb the marinade well.
  • Marinate the mushrooms for at least 30 minutes. This will help them absorb the flavors of the marinade and make them more tender.
  • Cook the mushrooms over medium heat. This will help them develop a nice crust without burning them.
  • Use a good quality vegan cheese. There are many different types of vegan cheese available, so be sure to choose one that you like the taste of.
  • Toast the bread before assembling the sandwiches. This will help them hold up better and prevent them from getting soggy.

Conclusion:

This vegan mushroom cheesesteak sandwich is a delicious and satisfying meal that is perfect for lunch or dinner. It is easy to make and can be customized to your liking. So next time you are looking for a hearty and flavorful vegan sandwich, give this recipe a try!

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