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Grilled Mushroom Cheesesteaks

Grilled mushrooms and grilled onions with a light cheese sauce makes for the ultimate veggie cheesesteak.

  • Author: Deanna Segrave-Daly
  • Yield: 4 servings. 1x

Ingredients

Scale

For the mushrooms:

  • 1 tablespoon olive oil
  • 1 medium onion, sliced thinly
  • 20 ounces baby bella or white button mushrooms, sliced
  • 1 tablespoon reduced sodium soy sauce
  • 1/4 teaspoon black pepper

For the “cheese whiz” sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat milk (warmed for 1 minute in microwave)
  • 4 ounces Cabot Extra Sharp Cheddar
  • 4 (6-inch) whole-wheat rolls

Instructions

  1. In a grill pan, heat olive oil over medium heat. Add onion and cook for about 5 minutes, stirring occasionally.
  2. Add mushrooms and grill for about 10 minutes, stirring occasionally.
  3. Add soy sauce and black pepper, stir and grill for another 5 minutes, stirring occasionally. Remove from pan.
  4. Place rolls, cut side down on pan and grill for a few minutes until toasted.
  5. While mushrooms are grilling, make cheese sauce by placing a small sauce pan over medium heat. Add butter and once melted, whisk in flour.
  6. Slowly pour in warm milk, whisking constantly. Whisk frequently until sauce thickens (about 2 – 3 minutes.)
  7. Slowly whisk in cheese and whisk until melted. Remove from stove.
  8. To assemble sandwiches, divide mushrooms evenly among 4 rolls. Pour cheese sauce over mushrooms and serve immediately.