These Oyster + Portobello Mushroom Philly Cheesesteaks are a more sophisticated version of a Veggie Philly Cheesesteak recipe I posted back in August 2018. By combining traditional portobello mushrooms with oyster mushrooms, you end up with a flavor that’s both meaty and slightly nutty. The best part? The mushrooms — along with sliced onions and green bell peppers — are soaked in a tangy marinade of vegetarian Worcestershire sauce, Dijon mustard, horseradish, olive oil and a few spices. You won’t believe how flavorful these sandwiches end up being!

Call me crazy, but when we made these I was in the mood to use hot dogs buns rather than traditional hoagie buns. I don’t actually eat hot dogs, obviously, but I seriously love hot dog buns! They’re super soft on the inside and get nice and crunchy on the outside when you broil them. They’re also less filling than monster hoagies, so I have more room in my stomach for these delectable veggies. Top the sandwiches with some melted Provolone cheese, and you’re in business!

INGREDIENTS

• 8 oz. oyster mushrooms, cut into strips

• 8 oz. portobello mushrooms, cut into super thin strips

• 1 green bell pepper, sliced thin

• 1 yellow onion, sliced thin

• 2 T. vegetarian Worcestershire sauce

• 1 T. olive oil

• 1 t. prepared horseradish

• 1 T. Dijon mustard

• 1 t. garlic powder

• 1 t. oregano

• Pinch of salt

• Grind of pepper

• Sliced provolone cheese

• Buns of choice (as untraditional as it is, we used King Hawaiian hot dog buns)

We served the cheesesteaks with Carrot Fries (recipe here) and Honey Mustard Dipping Sauce (recipe here).

STEPS

1) Whisk the Worcestershire sauce, olive oil, horseradish, Dijon mustard, garlic, oregano, salt and pepper together in a large bowl. Add the mushrooms, bell pepper and onions to the bowl and toss well to coat. Allow the veggies to sit in the marinade for at least an hour.

2) Heat a large pan or wok over high heat, then use tongs to add the veggies to the pan. Allow them to cook for 7 minutes without tossing. Drain the veggies, then add them back to the pan over high heat with a touch of olive oil. Cook for another 3 minutes (you can toss this time). Remove from heat.

3) Line a baking sheet with foil or parchment paper and place the buns onto the sheet. Open them up and spray them with olive oil cooking spray or brush them with butter. Turn the broiler on your oven on high and broil the buns for 30 seconds.

4) Remove the buns from the oven and use tongs to fill the buns with veggies. Top each bun with two pieces of folded Provolone cheese. Place the sandwiches back in the oven and broil for 45 seconds. Remove, allow to cool for a couple of minutes and serve.