Recipe · Grillinator
Vegetarian cheese “steak” sandwiches
You won’t miss the steak in this savory vegetarian riff on Philly’s favorite sandwich, thanks to the meaty portobello mushrooms that take its place.
Ingredients
For the sandwiches
- 1 green bell pepper, cut into ¼ inch slices
- 1 yellow onion, sliced into ¼ inch-thick half moons
- 3 tsp vegetable oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 large portobello mushrooms, cleaned and cut into ½ inch slices
- 2 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp garlic powder
- 2 long rolls
For the cheese sauce
- 1 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- ¼ tsp smoked paprika
- ¼ tsp kosher salt
You'll need
- Small saucepan
Method
- Set the Grillinator to Sear and preheat until the green Ready light turns on, about 5 minutes.
- Meanwhile, toss the green pepper and onion in a bowl with 1 tsp oil, ½ tsp salt, and ½ tsp pepper.
- Open the grill and place the peppers and onions on the grates in an even layer. Close the lid.
- Cook until fragrant, slightly soft, and charred, about 5 minutes.
- Meanwhile, in the same bowl, toss the mushrooms with the Worcestershire sauce, paprika, chili powder, garlic powder, and the remaining oil, salt, and pepper.
- When the peppers and onions are finished cooking, transfer to a second, larger bowl and cover tightly with plastic wrap.
- Add the mushrooms to the grill in an even layer and close lid.
- Cook until soft and browned, 8 to 10 minutes.
- Transfer the mushrooms to the bowl with peppers and onions. Cover tightly with plastic wrap again so the vegetables continue to steam and soften.
- If you’d like to toast your rolls, leave the Grillinator on, with the lid closed, while you make the cheese sauce.
- In a small saucepan, melt the butter over medium heat, about 2 minutes.
- Whisk in the flour to form a paste.
- Gradually add the milk, whisking constantly to prevent lumps. Cook, whisking frequently, until the sauce is gently bubbling, 1 to 2 minutes.
- Turn off the heat and immediately add the shredded cheese.
- Whisk until the cheese is completely melted. If the sauce is too thick, add a splash more milk.
- Stir in the smoked paprika and salt.
- Open the rolls and toast them on the grill for 2 to 3 minutes, if desired.
- Stuff the rolls with the mushrooms, peppers, and onions. Spoon cheese sauce over the top and serve.
