Veggie Cheesesteak Recipe

Make a cheese sauce base

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook for 1 to 1½ minutes until it smells slightly nutty and the raw flour taste is gone, stirring constantly.

Slowly whisk in 1 cup whole milk until smooth and simmer gently for 2–3 minutes until the mixture thickens to a light gravy consistency, stirring to avoid lumps.

Reduce heat to low. Add 2 cups grated sharp cheddar and 1 cup shredded American cheese (if using) a handful at a time, stirring constantly until fully melted and smooth.

Stir in 1 teaspoon yellow mustard, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon ground mustard (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the whiz warm over the lowest heat, stirring occasionally, or transfer to a small insulated container.

Prepare vegetables: slice mushrooms, bell pepper, red onion and zucchini; mince garlic; rinse and drain spinach.

Heat a large skillet or griddle over medium-high heat. Add 2 tablespoons olive oil and swirl to coat.

Add sliced mushrooms to the hot pan first and cook, stirring occasionally, until they release their liquid and begin to brown, about 4 minutes.

Add the sliced red onion and green bell pepper. Cook another 3–4 minutes until softened and slightly caramelized.

Add zucchini and minced garlic and cook 2–3 minutes more until zucchini is just tender.

Stir in 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano. Toss to combine and cook 1 minute to let flavors meld.

Add the baby spinach and cook just until wilted, about 30–60 seconds. Season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Remove the vegetable mixture from heat and keep warm.

Optional — thinly slice some of the vegetables very small to mimic 'shaved steak' texture, or pulse briefly in a food processor for a finer texture before cooking if you prefer a more steak-like bite.

Preheat oven to 375°F (190°C) or preheat a broiler if you prefer to toast rolls quickly.

Split the 4 Amoroso rolls horizontally, leaving a hinge if desired. Lightly toast cut sides in a skillet or under the broiler until golden, about 1–2 minutes — watch carefully to avoid burning.

Spread about 2 tablespoons Duke's mayonnaise inside each toasted roll (divide the 1/2 cup among 4 rolls). Season mayo lightly with a pinch of salt and pepper if desired.

Divide the warm vegetable filling evenly among the 4 rolls, piling it into the bottom halves.

Ladle a generous 1/4 cup (or to taste) of the warm housemade whiz over the vegetables in each sandwich, letting some run into the roll and coat the filling.

Close sandwiches and, if desired, wrap in foil and place in the oven for 3–5 minutes to warm through and meld flavors. Alternatively, press briefly on a griddle for a warm, slightly crisp exterior.

Serve immediately while the whiz is hot and the roll is crisp. Provide extra whiz and Duke's mayo at the table for those who want more.