Philly-Style Mushroom Sandos
with Dijon Mayo & Seasoned Potato Wedges
- Eggs
- Soy
- Wheat
- Milk
This week, a classic sandwich gets a veggie-centric twist, and we’ve gotta say—we don’t miss the beef at all. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. They’re then stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!
Ingredients
8 ounce
Cremini Mushrooms
1 unit
Yellow Onion
1 unit
Long Green Pepper
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Mushroom Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces.
• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• Meanwhile, heat a large drizzle of olive oil in a large pan over medium high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• While veggies cook, in a small bowl, combine mayonnaise with Dijon; season with salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Place cut sides up on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.
• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Bold & Savory Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan.
• Keeping baguettes on sheet, spread insides of baguettes with half the Dijon mayo; fill with mushrooms, veggies, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, savory taste; some found it surprisingly meaty and satisfying for a vegetarian dish 🍲.
- Ease of prep: Customers appreciated how simple and quick it was to make, with clear instructions for a delicious result.
- Suggestions: Consider adding more mushrooms, using provolone cheese, or including chicken/steak for those wanting extra protein.
- Leftovers: Several mentioned it reheated well, though a few found it less appealing as leftovers.
- Texture: Some found the sandwich messy to eat; hollowing out the bread slightly can help contain fillings.
Reviews from our home cooks
Total winner! I would say the taste is most similar to a Philly Cheese-Steak, but with way less calories! The Portobello Mushrooms are meaty and cook up nice and tasty. The potatoes are awesome and much healthier than having fries or chips on the side. I was really looking forward to this dish - yet it exceeded expectations. A dynamite dish that blew me away - will order this again!
Great recipe. The combination of the mushrooms, peppers and onions tasted delicious with the dijon mustard and mayo. The only drawback is that it required so many dirty dishes afterward. The other thing is that I substitited my own organic baby bella mushrooms (which made the texture and taste slightly better than white cap 'shrooms). The hot & spicy herbs were wonderful.
This was absolutely delicious and a complete mess to eat. I loved how the Dijon Mayo went with it. The potatoes were *so* small it was hard to make 1/2" wedges. In the future, if I were to make this again I'd make the veggies separately and serve them with the bread on the side.
These were as good as any restaurant philly sandwiches. You won't miss the steak as the mushrooms are so meaty. I did use provolone cheese which is what my favorite restaurant serves. Looking forward to having them again tomorrow night.
Delicious! The vegetables are a bit spicy and the mushrooms make it meaty. Dijon mayo makes the flavors a little more complex.
I decided to give my wife a break and made this meal one night when she had to work late. When I realized the sandwich had no meat, I wondered whether I would like it. My wife and I both loved it and ate every bite. The rolls were delicious, and I nailed the potato wedges. They were a little over done, but that's the way we like them. Very good sandwich and filling.
These were AMAZING please make these semi regular hearty comfort dishes are hard to come by as a vegetarian and this was a slam dunk on it!!! I cant speak for philly but im from chicago and this really filled the italian beef sized hole in my heart since going vegetarian
Absolutely LOVED this meal! Introduced me to dijon mustard that I was always hesitant to try for some reason but now can't get enough of. Will definitely have to make this again.
The idea was great but for me it was way, way too spicy. I'm not even sure why. The potato wedges were amazing but the sando was too spicy. I ended up only making one and couldn't finish so I added the mushroom mix to eggs so I didn't have to waste any more of it.
A really good vegetarian alternative to a Philly cheese steak. I'm not vegetarian, though I do try to eat a lot of veggies for nutritional reasons, so I explore a lot of vegetarian and vegan recipes. I'd love a different side option, as the overall dish is pretty carb heavy.
