Vegetarian Philadelphia "Cheesesteak"

Another way to serve these mushrooms is to remove the stems, brush them with a garlic-infused olive oil, and roast them in the oven. They'll taste and feel a lot like t-bone steaks that way. This sandwich recipe, though, is just as simple and is more filling.


  • thinly sliced Portobello mushrooms (one per sandwich)
  • Olive oil
  • thinly sliced onion and green bell pepper to taste
  • a few slices of a good, hard cheese (cheddar or colby; vegans should use VeganRella[1]; barbarians should use American cheese or Cheez-Whiz)
  • six-inch sandwich roll


Cook the thinly sliced mushrooms in large frying pan or restaurant-style grill, chopping it up with a short-handled spatula. Add the onion and green pepper, and mound all the food into a shape slightly smaller than the roll you're going to use. Put the cheese slices on top of that.

Slice the roll, and place the roll over the whole thing. Using the spatula, remove it from the grill, fold into a sandwich, and wrap in foil-paper (or serve on a plate).


[1] Search in the health-food area or dairy case of your local grocery store for VeganRella, or try a co-op or natural-foods store.

You'll need about fifteen minutes to prepare this cheesesteak.

Serve with salt and pepper if desired.

The sandwich should be eaten right away; refrigeration or freezing is not recommended.

As shown, recipe makes one sandwich.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.