Portobello "Steak" Sandwich

SERVES: 6

COOK TIME: 20 Min

This jumbo-sized vegetarian's dream Portobello "Steak" Sandwich starts with the hearty "beefed up" taste and texture of popular Portobello mushrooms. Whether you serve it on a weeknight, or for a special-occasion, they'll love this flavorful sandwich!

What You'll Need

6 tablespoons (3/4 stick) butter
3 onions, thinly sliced
1 1/4 pound Portobello mushrooms, stems on, cut into 1/4-inch-thick slices (5 to 6 mushrooms)
1/4 cup bottled steak sauce
1 loaf French bread, cut in half lengthwise
1 (8-ounce) package sliced provolone cheese

What to Do

In a large skillet over medium-high heat, melt butter. Saute onions 8 to 10 minutes, or until they begin to turn golden. Remove to a bowl.
Add mushrooms to skillet, reduce heat to medium, and cook 3 to 5 minutes or until softened, turning once. Return onions to skillet, add steak sauce, and stir.
Preheat oven to broil. Divide mushroom mixture evenly over bread halves, top with cheese, and place on baking sheet.
Broil 4 to 5 minutes, or until cheese is melted and top is golden. Use a serrated knife to cut diagonally into 6 equal servings and serve immediately.

Up Next:

Overstuffed Portobella Mushrooms

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djmeisenzahl 78927 33

Sep 25, 2015

We left off the steak sauce and the butter, using a little oil--absolutely fabulous! And we're from Philly where we take our Philly cheesesteaks seriously!

grannyblu

Sep 24, 2015

I lightly toasted my bread halves before adding the mushrooms onions a little bit crunchy and OH So good!

SES

May 25, 2011

Hi Kathy, Thanks for your message. Some of our recipes do have nutritional information analyzed by the American Diabetes Association, but unfortunately, we haven't been able to update every recipe. You can easily find those with nutritional analysis here: http://www.mrfood.com/?task=search&search_term=diabetic Hope that helps!

kathyriso 4133487

May 21, 2011

Please include the nutritional values on your recipes.

Miff

Dec 04, 2010

This sounds soooo yummie can't wait to try them. Thanks Mr. Food.