Vegetarian Philly Cheese Sub Recipe

A delicious vegetarian Philly cheese sub with all the texture and flavor of a 'regular' Philly cheesesteak sandwich. #recipes www.heartofmichelle.com

I'm not big on sandwiches. I never have been. I do, however, enjoy the occasional sandwich, one  of which is the Philly cheesesteak. 

To accommodate Alexis' vegetarianism, I try to make as many vegetarian meals as possible while staying within our grocery budget. When I can, I try to convert 'regular' meals to vegetarian meals.

That's what I've done with the Philly cheesesteak sandwich. 

Vegetarian Philly Cheese Sub Recipe

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The way I create recipes is to look over many recipes of one dish. Then I add, subtract and blend ingredients in a way that suits me. 


This week, I wanted to make a Philly cheesesteak sandwich that didn't contain meat, but would taste the same. (Quite an order, don't you think?) I managed to put one together that worked. 

For this sandwich, I've replaced the meat with baby portabello mushrooms. Even so, there's no 'weird' texture about the sandwich (textures can be a problem in a house of aspies with SPD). The texture, consistency and flavor are dead on a regular Philly cheesesteak sandwich.

Every family member enjoyed it so much, they asked for it again the next day. We have a winner!

Vegetarian Philly Cheese Sub

Prep Time: 5-10 minutes
Cook Time: 10 minutes
Serves 4

Ingredients

1 tablespoon olive oil
2 bell peppers (any color), cut into strips
1 onion, thinly sliced
1 (8 oz.) package baby portobello mushrooms, sliced
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon hot sauce
¼ cup mayonnaise
¼ cup Classico® Sun-dried Tomato Pesto
4 hoagie rolls, split horizontally
4 oz grated fontina cheese (or 4 slices of provolone cheese)
1 (6 oz) can of pitted black olives, sliced

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Add peppers, onion, mushrooms, garlic, salt and pepper; sauté 5 minutes or until tender.
  3. Stir in hot sauce, and remove from heat.
  4. Combine mayonnaise and pesto; spread on insides rolls.
  5. Arrange vegetable mixture on bottom halves of rolls.
  6. Top with cheese and black olives.

Voila! If you try it, let me know what you thought.


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2 comments

  1. Michelle, this looks super delicious! Pinned!
    Thanks for linking up at the TGIF Hop! Hope you link up with us again this Friday!

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    Replies
    1. It slipped by me, but I'll subscribe so I don't miss it again.

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