Mushroom " Cheesesteak " Recipe

Prepare vegetables

Clean mushrooms by wiping with a damp paper towel or quickly rinsing and patting dry. Trim stems if needed and slice mushrooms thinly. Peel and halve the onion; slice thinly into half-moons. Core and thinly slice the green bell pepper if using. Mince garlic and set aside.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Heat until butter foams and oil shimmers, about 1 minute.

Cook onions and peppers

Add the sliced onions and peppers to the hot pan. Spread into an even layer and let sweat, stirring only occasionally, until they begin to soften and caramelize, about 6–8 minutes. Reduce heat briefly if they are browning too quickly.

Add mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer as much as will fit without crowding; if necessary, cook in two batches. Let mushrooms sear, undisturbed, for 2–3 minutes to develop color, then stir and continue cooking until they have released and mostly reabsorbed their liquid, about 5–7 minutes total.

Season and finish filling

Push the vegetables to one side of the pan and add the minced garlic to the cleared space, cooking 30 seconds until fragrant. Stir everything together and add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Cook another 1–2 minutes to let flavors meld. If the filling seems dry, add up to 1 tablespoon water or broth and scrape up any browned bits.

Preheat oven (optional) & prepare rolls

Preheat the oven to 350°F (175°C) if you prefer to melt cheese in the oven. Split hoagie rolls lengthwise, leaving a hinge if desired. Spread about 1 teaspoon mayonnaise on the inside of each bottom half (optional). Lightly butter the cut faces of the top halves.

Toast rolls

Place the rolls buttered-side down on a skillet over medium heat or on a sheet pan in the preheated oven for 3–4 minutes until lightly crisp and golden. Remove and set aside.

Assemble sandwiches and melt cheese

Divide the hot mushroom mixture evenly among the 4 rolls, mounding on the bottom halves. Top each portion with 1–2 slices of provolone (use 6 slices total, so some sandwiches get 1 slice and some 2, or use 1.5 per sandwich). If using the oven, place assembled sandwiches on a sheet pan and bake 4–6 minutes at 350°F until cheese is melted. Alternatively, return to the hot skillet, cover briefly, or place a lid on the pan to steam-melt the cheese for 2–3 minutes.

Finish and serve

Close sandwiches, garnish with chopped fresh parsley if desired, slice in half, and serve hot. Offer extra hot sauce, ketchup, or pickles on the side if you like.