Mushroom Cheesesteak

Anyone else sick of the daily grind of figuring out what’s for lunch and dinner every single day? Thank goodness we don’t eat breakfast or else that would be one additional meal to figure out. We love sandwiches for lunch and typically alternate between some sort of egg based filling (omelette, egg salad etc.) or a deli style sandwich with tofurkey slices. But every once in a while, we crave a heartier warm sandwich and a few weeks ago after getting takeout eggplant parm subs, we suddenly had the hankering for a vegetarian cheesesteak! And what better veggie than meaty mushrooms to pair with melty cheese! 

We kicked up the spices on this with cajun seasoning and added some sweet peppers for a fun twist. And to amplify the taste of the ‘shrooms – some TJ’s Mushroom Umami seasoning! The key to this recipe is really slathering on the fat on the bread, we grilled ciabatta, spread butter, added provolone cheese AND queso. There’s nothing healthy about this sandwich and we’re ok with that! It’s a messy eat so definitely don’t be eating this while on zoom calls (not that we’re speaking from personal experience or anything!). You’ll want to add this to your meal plan this week for sure! 

Tips & Tricks

  • You can use any combination of mushrooms but our favorite is using a mixture of white and baby bella mushrooms to get the umami flavor and “meaty” texture
  • The beauty of this sandwich is the ease of pulling it together so we often use Tostitos brand Queso! You can also use a from scratch queso like our spicy recipe

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 2 sandwiches


  • 1 cup sliced mushrooms 
  • 4-6 sweet peppers diced 
  • 1/2 white onion diced 
  • 1 jalapeño deseeded diced
  • 1 tsp garlic powder
  • 3 tsp cajun seasoning 
  • 1 tsp Trader Joe’s Mushroom Umami seasoning
  • Salt / Pepper to taste
  • Sandwich rolls – we used ciabatta
  • Sliced provolone cheese
  • Queso cheese sauce 


  1. Fry onions, jalapeños and peppers in a few tsp of olive oil until soft ~5-7 min
  2. Add sliced mushrooms, cover and cook on medium heat for ~5 min
  3. Uncover and add seasonings, cook uncovered for 10 minutes until water from mushrooms has evaporated 
  4. To assemble sandwiches, grill sliced rolls with sliced provolone cheese until melted
  5. Heap with mushroom mixture and drizzle queso sauce over mushrooms to your taste