Mushroom " Cheesesteak " Recipe
Make Mushroom " Cheesesteak " Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushroom Filling
Bread & Cheese
Finish & Garnish
Method
Mushroom Filling
Prep mushrooms and aromatics
Clean mushrooms with a damp paper towel and trim stems. Slice mushrooms thinly (about 1/8-inch). Peel and thinly slice the yellow onion. Mince the garlic cloves.
Sauté onion
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until shimmering. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and starting to caramelize.
Cook mushrooms
Increase heat to medium-high. Add remaining 1 tablespoon butter to the skillet. Add all sliced mushrooms in an even layer (you may need to do this in two batches to avoid steaming). Let mushrooms sear undisturbed for 2 minutes, then stir and continue cooking 6–8 minutes until mushrooms have released their liquid and are nicely browned.
Add aromatics and seasonings
Reduce heat to medium. Add minced garlic, smoked paprika, fresh thyme, soy sauce, Worcestershire sauce, kosher salt and black pepper. Stir and cook for 1–2 minutes until fragrant and garlic is softened.
Deglaze and thicken
Pour in the beef-flavored stock (or mushroom stock) to deglaze the pan, scraping up any browned bits. Bring to a simmer and cook 2–3 minutes. Mix cornstarch with 1 tablespoon cold water to make a slurry, then stir slurry into the skillet. Simmer 1–2 minutes until sauce thickens slightly and coats the mushrooms. Taste and adjust seasoning.
Bread & Assembly
Toast rolls
Split the hoagie rolls lengthwise, keeping a hinge if desired. Butter the cut sides with the 2 tablespoons butter. Heat a large skillet or griddle over medium heat and toast the buttered cut sides 2–3 minutes until golden brown and crisp. Remove from heat.
Melt cheese and assemble
Divide the mushroom mixture evenly among the toasted rolls. Top each portion of mushrooms with two slices of provolone (or a mix of provolone and grated cheese). Place the filled rolls on a baking sheet and place under a preheated broiler (or in a 425°F / 220°C oven) for 1–3 minutes until the cheese is melted and bubbling. Watch closely to avoid burning.