Cheesesteak sandwich with mushrooms
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 14
Calories 276, total fat 21 G., saturated fats 11 G., proteins 11 G., carbohydrates 12 G., fiber 3 G., cholesterol 50 mg, sodium 422 mg, sugar 3 G.
Serving size: 1 of 14
Calories 276, total fat 21 G., saturated fats 11 G., proteins 11 G., carbohydrates 12 G., fiber 3 G., cholesterol 50 mg, sodium 422 mg, sugar 3 G.
Unlike a traditional cheesesteak sandwich, which is filled with juicy slices of beef and drizzled with a thick cheese sauce, this version is made with mushrooms, but it's no less juicy and delicious. Even meat-eaters won't miss the meat! This rich flavor is achieved by combining at least four types of mushrooms: button mushrooms, crimini portobello mushrooms, and oyster mushrooms (other wild mushrooms can be added). Sauté them in a meat seasoning along with sweet peppers, place on split buns, and top with hot cheese sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g salted butter
- 450 g of mushrooms, thinly sliced
- 450 g portobello mushrooms, thinly sliced
- 220 g crimini mushrooms, thinly sliced
- 220 g oyster mushrooms, shiitake or other wild mushrooms, coarsely chopped
- 1 tsp Montreal steak seasonings
- A few drops of Worcestershire sauce
- 2 sprigs of fresh thyme
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 0.5 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 jar (425 g) of processed cheese sauce or spread
- 4 long buns, cut in half horizontally
- 4 tablespoons hot mustard
- 4 tablespoons mayonnaise
We recommend
Recipes with similar ingredients: butter, champignon mushrooms, portobello mushrooms, Crimini mushrooms, oyster mushrooms, shiitake mushrooms, steak seasoning, Worcestershire sauce, thyme, onions, sweet pepper, black pepper, ground cayenne pepper, processed cheese, sandwich buns
Cooking the dish according to the recipe:
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add all the mushrooms, season with salt, and cook, stirring, until the mushrooms are completely darkened, about 5 minutes. Sprinkle the mushrooms with Montreal steak seasoning and drizzle with Worcestershire sauce. Add the thyme sprigs and cook for another minute. Transfer the mushrooms to a plate and set aside.
- Add another 2 tablespoons of butter to the same pan, then add the onion and all the bell peppers. Reduce the heat to medium and cook the vegetables until dark golden brown and tender, about 8 minutes.
- Preheat oven to grill mode.
- Add black and cayenne pepper to the cream cheese sauce and stir. Microwave according to package directions.
- To toast the buns, spread 1 tablespoon of butter on the inside of the top and bottom of each bun. Place the buns on a baking sheet, butter side up, and toast until golden brown, 3-4 minutes.
- To assemble the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each bun. Arrange the mushrooms on the bottom half of each bun. Top with peppers and onions and generously drizzle the cheese sauce over the vegetables. Top with the top bun and serve immediately.
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