Name: Grilled Mushroom Philly Cheesesteak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound shaved ribeye steak; 2 large portabella mushrooms, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow onion, thinly sliced; 2 cloves garlic, minced; 8 slices provolone cheese (or mozzarella for cheese pull); 4 hoagie rolls; 2 tablespoons olive oil or butter; Salt & black pepper, to taste

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 1x

Author Katherine Salom, Girl Gone Grilling

Juicy shaved ribeye meets hearty portabella mushrooms in this Philly favorite. Griddled peppers, onions, and garlic bring a smoky sweetness, while melty provolone blankets the savory filling in gooey perfection. Piled high on toasted hoagie rolls, this cheesy, crave-worthy sandwich delivers bold flavor and satisfying bite in every mouthful.

Ingredients

Scale

1 pound shaved ribeye steak
2 large portabella mushrooms, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
8 slices provolone cheese (or mozzarella for cheese pull)
4 hoagie rolls
2 tablespoons olive oil or butter
Salt & black pepper, to taste

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Instructions

Preheat griddle to medium-high.
Add oil or butter to the griddle, then add the shaved ribeye and cook until it is browned and crispy on the edges.
Add mushrooms, peppers, onions and garlic to the griddle and season with salt and pepper. Cook until softened and caramelized.
Divide the mixture into four parts on the griddle and top with cheese. To help the cheese melt, cover with a dome.
Toast hoagie rolls on the griddle until golden brown.
Fill each roll with the cheesy steak and mushroom mixture. Serve hot and enjoy.

This recipe uses Portabella mushrooms

Portabella Flavor and texture

Portabella mushrooms have a rich and savory umami flavor and a firm, dense texture. When cooked, their firm texture and hearty juiciness makes for a meaty eating experience. The portabella mushroom’s flavor intensifies when cooked and is an excellent choice for grilling over a smoky fire or sautéing or roasting with a range of herbs and seasonings.