These Portobello Cheesesteak Sliders are packed with bold, savory flavors thanks to meaty portobello mushrooms and gooey provolone cheese. Perfect for game days, casual dinners, or a fun appetizer spread, this vegetarian recipe proves you don’t need steak to make a great cheesesteak!
This recipe was inspired by the classic Philly cheesesteak and the versatility of vegetarian sliders like these Black Bean Sliders found on my website. By swapping steak for portobellos, I’ve created a lighter, plant-based alternative that doesn’t skimp on flavor.
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Why You'll Love Portobello Mushroom Sliders
Quick and Easy: Ready in under 30 minutes with minimal prep and cooking time.
Vegetarian-Friendly: A crowd-pleasing option that’s just as satisfying as the meat-based original.
Vegetarian-Friendly: A crowd-pleasing option that’s just as satisfying as the meat-based original.
Ingredients
- Portobello mushroom caps, cleaned and sliced into ¼ inch strips.
- Red bell peppers, seeds removed and cut into strips.
- Jalapeno pepper, seeded and diced
- Yellow onion, cut into slices.
- Olive oil
- Provolone cheese slices
- Steak sauce is used for flavor, and is completely vegan and safe to use in this cheesesteak sandwich.
- Soy sauce, I like to use this reduced-sodium soy sauce.
Most steak sauces are vegetarian, be sure to check ingredient lists if this is important to you. A good one to use is A-1 Steak Sauce (affiliate link).
How to Make Portobello Cheesesteak Sliders
Cook mushrooms
Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.
Saute
Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.
Step 3
Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.
Step 4
Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese.
Substitution Ideas
Bread: Try mini brioche buns, sweet dinner rolls, or even lettuce wraps for a low-carb option.
Cheese: Swap provolone for mozzarella, Swiss, or vegan cheese for a vegan version.
Mushrooms: Use cremini or button mushrooms if portobellos aren’t available.
Variations
Spicy Kick: Add a drizzle of sriracha for extra heat.
Garlic Butter Buns: Brush the buns with garlic butter before toasting for extra flavor.
Cheese Upgrade: Use smoked gouda or sharp cheddar for a more robust flavor.
Equipment Needed
Baking sheet (optional, for toasting buns)
Large skillet
Cutting board
Chef’s knife
Spatula
Top Tips for Preparing Portobello Cheesesteak Sliders
Slice Evenly: Thin, uniform slices of mushrooms cook evenly and quickly.
Clean Portobellos Properly: Wipe the mushrooms with a damp paper towel instead of rinsing to avoid excess moisture.
How to Store and Reheat
Reheating: Warm sliders in a 350°F (175°C) oven for 5-7 minutes or microwave in 20-second intervals until heated through.
Storage: Keep leftover sliders in an airtight container in the fridge for up to 3 days.
Serve with..
Pair with Air Fryer Frozen Fries, a fresh garden salad, or tortilla chips and guacamole for a complete meal.
Related Recipes
When you make this portobello cheesesteak slider recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Portobello Cheesesteak Sliders
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Ingredients
- 4 large portobello mushroom caps sliced into ¼" thick slices
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 jalapeno pepper sliced
- 1 tablespoon olive oil divided
- 1 tablespoon soy sauce
- 1 tablespoon steak sauce
- 4 slices provolone cheese
- 4 slider rolls
Instructions
- Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.
- Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.
- Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.
- Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese. Serve each portion on a toasted roll.
Shelby Law Ruttan says
I make these often for the vegetarians in my family. They are really easy to assemble and the mushrooms give these slider sandwiches the meaty feel of a philly cheesesteak without the beef.