Vegetarian Philly Cheese Steak Sandwich

Posted on Updated on

2013-09-15 18.47.31

Although I never had the divine pleasure of indulging in a Philly cheese steak sandwich before, I’ve heard people rave about it. After all, cheese and steak seems like an appetizing combination. If you can put a slab of cheese together with a burger, then why wouldn’t you do the same with a steak? While I do have the misfortune of missing out on these culinary delights, I have found other alternatives to satisfy my cravings. Sandwich recipes always invite creativity. They are also a time saver for a busy weekday or night.  Cheese steaks are a Philadelphia tradition. They are comprised of thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. I have managed to cut down on the fat considerably without compromising on the taste. Since soy cheese won’t cut it for me at the moment, I used low-fat cheese slices. This vegetarian sandwich recipe also features portobello mushrooms, eggplant slices, zucchini, onions and tomato. Serve this vegetarian Philly cheese steak sandwich with a jug of cold beer or a glass of pinot noir on the side. If you have a surplus of vegetables, set them aside for an omelet, or in my case, scrambled eggs recipe which is to follow momentarily.

For this recipe, you will need:

  1. 2 teaspoons of olive oil
  2. 1 onion sliced
  3. 4 large portobello mushrooms, stems and gills removed, and sliced
  4. 1 small or medium eggplant sliced
  5. 1 zucchini sliced 1/4 inch thick
  6. 2 tomatoes sliced
  7. 2 tablespoons of fresh oregano or basil
  8. 1/2 teaspoon of ground pepper
  9. 1/4 cup of vegetable broth
  10. 1 tablespoon of all-purpose flour or cornstarch
  11. 1 tablespoon of reduced-sodium soy sauce
  12. 3 oz of thinly sliced low-fat cheese of your choice
  13. 4 whole wheat buns or small hoagie rolls toasted


Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, eggplant , oregano, and zucchini, tomatoes and cook, stirring often, until the vegetables are wilted and soft, about 7 to 10 minutes. Season with ground pepper Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Yields 4 servings



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