Name: Gartens Mushroom Cheesesteak Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 12 oz cremini or baby bella mushrooms; 1 medium yellow onion; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 tsp Minced garlic; 1 tsp Worcestershire sauce; 1 tsp soy sauce (low-sodium preferred); 1 tsp Dried thyme; 1 tsp Kosher salt; 1 tsp Black pepper; 6 slices Provolone or American cheese slices; 2 tbsp Mayonnaise; 1 tsp Dijon mustard; 1 tbsp Fresh parsley (optional, chopped); 3 rolls Hoagie rolls or long sandwich rolls; 2 tbsp Unsalted butter (for toasting rolls)

Method

Mushroom and Onion Filling

Prepare vegetables

Clean mushrooms by wiping with a damp paper towel or quickly rinsing and patting dry. Slice mushrooms about 1/4-inch thick. Peel the onion, cut in half from root to tip, then thinly slice into half-moons.

Sauté onions

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Add the sliced onions and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 8–10 minutes. Reduce heat slightly if onions brown too quickly.

Cook mushrooms

Push the onions to the side of the skillet (or remove briefly) and add the remaining 1 tablespoon olive oil. Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed 3–4 minutes to release moisture and brown, then stir and continue cooking until most moisture evaporates and mushrooms are golden brown, about 6–8 minutes total.

Combine and season

Return the onions fully to the pan if moved. Stir in 1/2 tablespoon butter, 2 teaspoons minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook 1–2 minutes until garlic is fragrant and liquids reduce slightly. Taste and adjust seasoning if needed.

Cheese and Finish

Melt cheese onto filling

Lower heat to low. Evenly distribute the mushroom and onion mixture into three piles in the skillet (or keep in one pan if assembling on a sheet). Top each pile with two slices of provolone or American cheese, overlapping as needed. Cover the skillet with a lid for 1–2 minutes until cheese is fully melted. If your skillet doesn't have a lid, tent with foil or briefly place under a hot broiler for 30–60 seconds, watching carefully.

Mix spread

In a small bowl, stir together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and chopped parsley if using. This will be spread on the toasted rolls.

Bread and Assembly

Toast rolls

Split the 3 hoagie rolls lengthwise. Spread the 2 tablespoons of butter evenly on cut sides. Heat a clean skillet or grill pan over medium heat and toast the cut sides until golden and crisp, about 1–2 minutes per side. Alternatively, broil cut sides under high broiler for 1–2 minutes—watch closely to avoid burning.

Assemble sandwiches

Spread the mayonnaise-Dijon mixture on both cut sides of each toasted roll. Using a spatula, transfer each cheese-covered mushroom pile into a roll (divide filling evenly so each sandwich gets approximately one-third). Spoon any remaining pan juices over the filling. Optionally sprinkle a little extra chopped parsley on top for color.

Serve

Close sandwiches and serve immediately while hot. If desired, wrap in foil and press slightly for 1–2 minutes to meld flavors before serving.