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Mushroom Philly Sandwiches
with arugula and plum side salad

Active: 35 min Total: 35 min
Taking inspiration from the classic Philly cheesesteak, these warm sandwiches are filled with sauteed mushrooms, peppers and onions and finished with melty provolone cheese.


Mushroom Philly Sandwiches:
  • Bell peppers, any color - 2 , sliced
  • Onions - 1 , sliced
  • Mushrooms, any button (look for pre-sliced to save time) - 12 oz , sliced
  • Oil, cooking - 1 Tbsp
  • Cheese, provolone - 8 slices
  • Hoagie or other sandwich rolls - 4
  • Mayonnaise - 4 Tbsp
Arugula and Plum Side Salad:
  • Plums (sub peaches) - 2 , sliced
  • Arugula, baby - 5 oz
  • Almonds, sliced - 1/4 cup
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Black pepper - 1/4 tsp


  1. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice (if not pre-sliced). (Can be done up to 2 days ahead)
  3. Plums - Slice plums.

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  1. Heat a nonstick pan or wok over medium high heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are golden brown, 5 to 6 minutes.
  2. Add peppers and onions to mushrooms and saute until peppers and onions are tender, 3 to 4 minutes.
  3. Remove pan from heat. Use your hands to break cheese into small pieces and place over hot vegetables (cheese should start to melt). Cover pan with a lid or foil to keep warm.
  4. Toast rolls.
  5. Toss plums, arugula and almonds in olive oil and vinegar. Top with black pepper.
  6. Assemble sandwiches by spreading both sides of rolls with mayonnaise and then adding vegetables and cheese.
  7. Serve sandwiches with salad on the side and enjoy!



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