Dietitian Jennifer Lynn-Pullman
The item that made Philadelphia the cheesesteak capital of the U.S. was originally made with thinly sliced griddled steak piled on an Italian roll and topped with molten orange cheese. Here, it’s revamped into a vegetarian version with mushrooms standing in for the steak. A healthier scratch-made cheddar sauce and fried onions complete the build.
6 oz. small portabella mushrooms, diced
1 tsp. olive oil
¼ tsp. black pepper
¼ tsp. onion powder
¼ tsp. garlic powder
Salt, to taste
1 tbsp. Worcestershire sauce
Cheese “whiz” sauce
1 tbsp. butter
1 tbsp. all-purpose flour
1 cup skim milk
2 cups shredded extra-sharp Cheddar cheese
1/8 tsp. paprika
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
1 tsp. olive oil
½ cup sliced onions
1 hoagie-style roll, split
- Prepare mushroom filling: In medium skillet, place diced mushrooms; drizzle with olive oil. Add pepper, onion powder, garlic powder and salt; toss to combine. Stir in Worcestershire sauce. Cook over medium heat 5 to 10 minutes until mushrooms are cooked and liquid evaporates.
- Prepare cheese sauce: In small saucepan over medium-low heat, melt butter. Whisk in flour; cover pan and cook 1 to 2 minutes. Slowly whisk in milk, stirring constantly until smooth. Stir in cheese; cook until cheese melts, stirring constantly. Add paprika, pepper, onion powder, garlic powder and salt; stir to incorporate.
- Prepare fried onions: In small skillet, heat olive oil. Add onions; cook over medium heat, stirring occasionally, until tender.
- To serve, spoon mushroom mixture into roll; top with onions and cheese sauce.
Photo courtesy of the Mushroom Council