Vegetarian Mushroom Cheesesteak Dip

This sweet and savory Vegetarian Mushroom Cheesesteak Dip will have you wanting more! 

Steak has never been my thing, but the smell of a cheesesteak captured my taste buds through smell. If you love traditional French dips, this vegetarian option will give you the same rich flavor you’re used to. Mushrooms are a great replacement for meat – a sustainable crop that still gives you a burst of flavor. Fun fact with one acre can produce about one million mushrooms each year. Requiring minimal water and shorter growing time. For that robust flavor, I suggest using portobellos because of the hearty texture, and because they cook down better. My twist on this sandwich is to add red and yellow bell peppers for a little added sweetness and color. My favorite part is the caramelized onions, pulling it all together. 

Give this recipe a try on those days you don’t have a ton of time during the week to make an elaborate meal. Maybe you want an alternative to meat, need a dish to feed a hungry group watching a game, or like me, need to use up some of your frozen items from the freezer.  This sandwich is great paired with roasted potatoes. Let us know your thoughts about these vegetarian mushroom cheesesteak dips!

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Vegetarian Mushroom Cheesesteak Dip

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 55 minutes

Total Time: 1 hour 50 minutes

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Ingredients

• 3 large portobello mushroom caps
• 2 cloves garlic
• 1 large white onion
• 1 bell pepper of each red and yellow
• 1-3 slices of Swiss cheese
• 2 cups of homemade vegetable broth (see blog post)
• Sub buns

Instructions

1. Pre chop all vegetables coarsely and mince the garlic.
2. In a pot with low heat start caramelizing the onions, stopping once the onions are golden color. It takes 30-40 minutes, just remember slow and steady. Remove onions from the pot after you start to see the onions turn golden brown. 
3. Now add the bell peppers to the same pot until softened. Once they are soft add the mushrooms and minced garlic. 
4. Add the onions back to the pot and add your vegetable stock.
5. Turn the heat up until both vegetables and broth are warm. 
6. While the pot is warming up, prepare the bread and cheese. I like to lay the cheese along the bottom of the bread, so the warm veggies melt the cheese when placed on top. 
7. Ladle broth into the bowl so you can dip your sandwich for a little extra flavor.