A Philly cheesesteak loaded with sautéed peppers and mushrooms is a meal that’s all about hearty flavors and comforting textures. It’s the kind of sandwich that fills the kitchen with mouthwatering aromas, making everyone’s stomach growl in anticipation.
This recipe tackles common issues such as soggy sandwiches and bland flavors often found in traditional Philly cheesesteaks, offering a satisfying alternative.
Sometimes, I’ve faced challenges in getting the veggies just right while keeping the beef juicy. This recipe makes it easy to tackle those issues and still create a dish that’s satisfying. I want to share how this take on a classic can be both rich and flavorful without being overwhelming. You’ll find that even on a busy weeknight, this can be your go-to meal.
What’s great here is that from start to finish, you can whip up this delightful sandwich in about 30 minutes. The sautéed mushrooms and peppers add depth, while the provolone melts beautifully over everything. Trust me, this recipe is tried and tested, and it delivers every time!
If you enjoy savory sandwiches, you might want to check out my Italian sub sandwiches for another tasty option.
Table of contents
Why You Will Love This Recipe
- Rich Umami Flavor , The combination of sautéed baby bella mushrooms and savory shaved beef steak amplifies the umami sensation in this sandwich, making each bite deeply satisfying.
- Creamy Cheese Melt , Slices of provolone melt beautifully atop the warm filling, creating an irresistible layer of creaminess that binds the flavors together, elevating the cheesesteak experience.
- Fresh, Crunchy Veggies , With sautéed green bell peppers and onions, this cheesesteak gains delightful sweetness and crunch, adding a refreshing contrast to the hearty beef and mushrooms.
- Convenient Meal Prep , This easy dish allows you to sauté the filling in just 20 minutes, making it a fantastic choice for busy weeknights or quick lunches while providing plenty of leftovers for the next day.
Philly Cheesesteak with Sautéed Peppers and Mushrooms
- Prep Time: 60 minutes
- Cool Time: 7 hours
- Cook Time: 25 minutes
- Total Time: 8 hours 25 minutes
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane crab cakes using shredded mushrooms, panko, Old Bay, and a dill-garlic aioli. Fry until golden and serve warm.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ribeye steak: Look for well-marbled cuts; they’ll be more juicy and flavorful. Thinly slicing it against the grain ensures tenderness in every bite.
- Onions: Choose yellow onions for their sweetness. Sauté them slowly to bring out their natural caramelization, which adds depth to the dish.
- Green bell peppers: Pick firm, bright peppers. Sautéing them adds a nice crunch and a pop of freshness, balancing the richness of the steak.
- Fresh mushrooms: Use cremini or button mushrooms for their earthy flavor. They’ll soak up the juices and add a meaty texture to the sandwich.
- Provolone cheese: Go for a good quality provolone for that gooey melt. It creates a delicious, creamy layer that ties all the flavors together.
- Hoagie rolls: Opt for soft, fresh rolls that can hold up to the filling. A crusty exterior with a soft inside helps keep everything together.
- Olive oil: A good quality olive oil adds richness and helps with sautéing. Make sure to heat it enough before adding the veggies for a nice sear.
- Worcestershire sauce: This adds a savory depth of flavor. A little goes a long way in enhancing the meaty taste of the ribeye.
- Ribeye steak: Look for well-marbled cuts; they’ll be more juicy and flavorful. Thinly slicing it against the grain ensures tenderness in every bite.
- Onions: Choose yellow onions for their sweetness. Sauté them slowly to bring out their natural caramelization, which adds depth to the dish.
- Green bell peppers: Pick firm, bright peppers. Sautéing them adds a nice crunch and a pop of freshness, balancing the richness of the steak.
- Fresh mushrooms: Use cremini or button mushrooms for their earthy flavor. They’ll soak up the juices and add a meaty texture to the sandwich.
- Provolone cheese: Go for a good quality provolone for that gooey melt. It creates a delicious, creamy layer that ties all the flavors together.
- Hoagie rolls: Opt for soft, fresh rolls that can hold up to the filling. A crusty exterior with a soft inside helps keep everything together.
- Olive oil: A good quality olive oil adds richness and helps with sautéing. Make sure to heat it enough before adding the veggies for a nice sear.
- Worcestershire sauce: This adds a savory depth of flavor. A little goes a long way in enhancing the meaty taste of the ribeye.
Recipe Tips
- If vegetables brown too quickly, lower the heat and stir every two minutes for even cooking without burning.
- When the meat doesn’t brown, ensure your skillet is hot beforehand; wait approximately 5 minutes after adding oil before cooking the beef.
- If the cheese doesn’t melt smoothly, cover the skillet with a lid for 2 minutes while it finishes cooking.
- For soggy rolls, toast them in the oven at 400°F for 5-7 minutes before adding the filling for better texture.
- If your sandwich is too salty, add a pinch of sugar to the filling; this can balance out excess saltiness effectively.
Serving Suggestions
Serve with roasted sweet potato wedges or a side of coleslaw for crunch. A simple arugula salad with vinaigrette also pairs well.
Use to make a stuffed pepper dish or add to a loaded nacho platter. Incorporate into a creamy pasta bake or risotto for variation.
Top with garlic aioli or a spicy mayo for extra flavor. Finish with a simple sprinkle of fresh herbs or grated Parmesan cheese.
Recipe variations
- You can use thinly shaved ribeye steak for an authentic Philly cheesesteak filling, weighing approximately 12-14 ounces for five sandwiches as in the foundation recipe.
- Add ¾ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon freshly cracked black pepper to season the beef and vegetables, followed by 2 teaspoons Worcestershire sauce for a savory tang.
- Either green bell pepper or sweet red bell pepper can be used along with sliced baby bella mushrooms to mimic the sautéed peppers and mushrooms flavor profile effectively.
- If making this for a larger group, double the ingredients to serve ten sandwiches, cooking the beef and vegetables in batches to maintain proper cooking temperature and texture.
Save This Recipe!
How to Store?
To keep your Philly cheesesteak with sautéed peppers and mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature and consume within 2 days to maintain freshness and flavor.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days, ensuring the sandwich stays moist and flavors blend well.
Freezing: Wrap tightly with plastic wrap, then place in a freezer bag or container; freeze up to 2 months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
If you enjoyed this philly cheesesteak or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
