Sheet Pan Vegetarian Cheesesteaks

I’m coming back this week with a vegetarian sheet pan dinner, which I often find is the perfect choice for a Monday! This one is inspired by our love of Philly Cheesesteaks, but obviously a vegetarian version. 😉 Real ones are definitely better, but these are healthier and fit the bill when you are craving a satisfying and cheesy sandwich but indulged a bit too much over the weekend to justify a real cheesesteak. 😂

You can put all the veggies together, but I generally separate the mushrooms since they produce a lot of water and my family doesn’t love them as much as I do. I tend to make a lot of mushrooms because I don’t mind leftovers for omelets, quiche or quesadillas, but you can use 4-6 large portobello caps and it will be fine for four servings. 

I love the petit pain rolls from Marks & Spencer, but a soft and crusty French baguette cut into pieces also works. Just make sure it isn’t a more dense or sourdough version as the texture and flavor of that won’t work as well. 

I have done the recipe with 1 1/2 slices of provolone per sandwich, but you can do 1 slice or even 2.

Make sure an oven rack is approximately 6 inches from the heating element. Preheat oven to broil setting. Prepare a large baking sheet (or two small quarter sheet pans) by covering with foil and spraying with cooking spray.

Slice vegetables. Place mushrooms and peppers and onions in two separate medium bowls. Combine Worcestershire sauce, soy sauce, olive oil, salt and pepper in a small bowl or measuring cup. Mix well to combine. Divide between the mushrooms and the peppers/onions and carefully toss to combine. Spread out evenly in one layer on the prepared baking sheet. (You can combine the mushrooms and the peppers and onions if you prefer, but the mushrooms do produce liquid and separating them allows one or the other to be cooked longer if needed.)

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Place in oven and broil for approximately 7 minutes. Stir vegetables and remove some of the water from the mushrooms if desired. Return to the oven for an additional 5-10 minutes until soft and beginning to brown. (The timing will depend on how hot your broiler is and the thickness of the vegetables.)

While vegetables are cooking, split the rolls and spread mayonnaise over the cut sides. Place cut side down in a hot pan to toast them.

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When vegetables are finished, remove from oven and divide between the rolls, placing the vegetables on one side. Place 2-3 half pieces of cheese on each sandwich. (You can put it over the veggies or on the other side. Your choice. (Keelin likes her cheese under her vegetables!)

Place on a clean baking sheet (or just remove the foil from the one you used) and broil for an additional one to two minutes until the cheese is melted. Serve immediately.

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