Portobello Steak Sammie

Bring to your summer potluck

Portobello Steak Sammie

I don’t think I have ever eaten a steak sandwich – that is to say, when I did eat meat many moons ago. I’ve had some excellent versions made from seitan and tofu. I love mushrooms and they are so good for you – they have many medicinal properties and contain various phytochemicals and vitamins to help us fight disease. Mushrooms are a great meat substitute because they are unprocessed (a whole food) and can have a very meaty texture depending how they are prepared.

Because I am always looking to create easy, yet healthy and delicious dishes, this one was born!

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Portobello Steak Sammie

recipe from Lisa Rice's Kitchen Plantastic



1 large portobello mushroom sliced

1 large onion sliced

1 red bell pepper sliced

2 cloves garlic minced

1 T Soy sauce, tamari or Braggs aminos

freshly ground black pepper


Heat a large skillet (ideally cast iron). Throw in the onions and peppers, a pinch of salt and stir. They will release their liquid so you should not have to add any. Cook for several minutes (5-7) until they soften slightly – they will get some char marks in the cast iron skillet which is good! Add your mushrooms and garlic and continue to stir occasionally until the mushrooms are soft about 5-7 minutes. Drizzle on your soy sauce and stir to incorporate. Add a few turns of freshly ground black pepper, cook another minute or two.

Serve on a toasted Ezekiel or whole wheat hamburger bun (or roll) with slaw, sweet and dill pickles and hot sauce if desired!

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion