Portobello Philly Cheese 'Steaks'

Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Super delicious and ready in 20 minutes!

Course Main Course
Cuisine American
Keyword vegetarian portobello philly cheese steaks
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 394 kcal


  • 1/2 onion sliced
  • 2 large portobello mushroom caps stems and gills removed, sliced
  • 1 medium green pepper seeded and sliced
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 TBS white flour
  • 1/4 cup vegetable stock
  • 1 TBS lite soy sauce (reduced sodium)
  • 2 slices provolone cheese
  • 2 medium sub rolls (about 6 inches) warmed and sliced
  • nonstick spray


  1. In a large skillet, spray nonstick spray, and add onions, portobello mushrooms, and green peppers; sauté for 1 minutes. Sprinkle oregano and black pepper over the vegetables, and continue cooking for 4-5 minutes or until they are tender.

  2. Sprinkle flour over the vegetables and stir to coat with the flour; continue stirring for 1 minutes. Add vegetable broth and soy sauce to skillet, and turn heat to high. Stir to distribute and dissolve flour. Cook for about another minute, or until sauce has thickened (should be quick).

  3. Place filling into each sub roll, and top with a slice of cheese. Garnish with more oregano if desired. Serve immediately.

Recipe Notes

Nutritional information per sandwich: 394 calories, 9 grams fat, 4 grams saturated fat, 62 grams carbohydrates, 6 grams fiber, 9 grams sugar, and 19 grams protein. Weight watchers points: 12

*Recipe can be doubled to make 4 sandwiches.