Grilled Mushroom Cheesesteaks


For the mushrooms:
1 tablespoon olive oil
1 medium onion, sliced thinly
20 ounces baby bella or white button mushrooms, sliced
1 tablespoon reduced sodium soy sauce
1/4 teaspoon black pepper

For the cheese "wiz" sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup low-fat milk (warmed for 1 minute in microwave)
4 ounces Cabot Extra Sharp Cheddar
4 (6-inch) whole-wheat rolls

  1. In a grill pan, heat olive oil over medium heat. Add onion and cook for about 5 minutes, stirring occasionally.
  2. Add mushrooms and grill for about 10 minutes, stirring occasionally.
  3. Add soy sauce and black pepper, stir and grill for another 5 minutes, stirring occasionally. Remove from pan.
  4. Place rolls, cut side down on pan and grill for a few minutes until toasted.
  5. While mushrooms are grilling, make cheese sauce by placing a small sauce pan over medium heat. Add butter and once melted, whisk in flour.
  6. Slowly pour in warm milk, whisking constantly. Whisk frequently until sauce thickens (about 2 - 3 minutes.)
  7. Slowly whisk in cheese and whisk until melted. Remove from stove.
  8. To assemble sandwiches, divide mushrooms evenly among 4 rolls. Pour cheese sauce over mushrooms and serve immediately.

Original Recipes visit: Grilled Mushroom Cheesesteaks @

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