Ok, so clearly my obsession with shiitake mushroom continues but in the most wonderfully awesome recipe EVER. I was inspired after having a mushroom cheesesteak from a local restaurant that sounded awesome but didn’t live up to the hype (bummer). So of course, I set out to recreate my own version of this vegetarian cheesesteak! Y’all know I’m a sauce person so I made a spicy spread for the inside of the roll and instead of the usual crushed peppers topping served on deli cheesesteaks – I opted for a quick pickled carrot and cucumber slaw and turned this into a cheesesteak/banh mi hybrid.
If you really are a meat lover and mushrooms aren’t going to cut it- make sure you try my Spicy Chicken Cheesesteak recipe inspired by one of my favorite places in Philly (there’s also a little child hood story in this post !).
I know some of you will ask me what a good substitute for mushrooms would be, but honestly- the flavor and texture of the mushrooms are KEY in this recipe! If you want another option, try my delicious Eggplant & Spinach Paninis !