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. Even after taking a bite, I didn’t miss the meat.

Portobello Mushroom Philly Cheesesteak


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


  • 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.
  • Stir in the spinach, parsley, broth, salt, pepper, and oregano. Bring to a simmer and cook until the spinach is wilted and most of the liquid is absorbed, stirring often. Stir in the Worcestershire sauce (if using) and the soy sauce.
  • Create a pocket in the buns and spoon the hot filling inside. Serve hot and enjoy!