Portobello Mushroom Philly Cheesesteak

I don’t know about you, but I’m completely and totally blown away by this Portobello mushroom Philly cheesesteak recipe. Seriously – take a look at how beautiful that sandwich is! If I was looking at that sub from afar, I would never guess it was a vegetarian recipe. 
Portobello Mushroom Philly Cheesesteak


  1. 2 tablespoons olive oil
  2. 4 cups mushrooms , stems removed, and sliced into strips (Portobella mushrooms work great!)
  3. 1 small green bell pepper, sliced thin
  4. 1 small red bell pepper, sliced thing
  5. 1 red onion, sliced thin
  6. 2 cloves garlic
  7. 2 cups baby spinach
  8. 1/4 cup fresh parsley, chopped
  9. 1/2 cup low sodium vegetable broth
  10. 1/2 teaspoon Kosher salt
  11. 1/4 teaspoon ground black pepper
  12. 2 teaspoons dried oregano
  13. 1 tablespoon soy sauce
  14. 1 teaspoon Worcestershire sauce (optional)
  15. 6 whole wheat crusty sub buns


  1. In a large skillet, heat the olive oil. Once hot, add the mushrooms, bell peppers, onion, and garlic. Cook until the vegetables are very soft, about 8 to 10 minutes.
  2. Stir in the spinach, parsley, broth, salt, pepper, and oregano.\