Mushroom Cheesesteaks

/ Uncategorized

At this point you’ve already made your London Broil and Caramelized Onion butter so now you get the reap the benefits of a great easy dinner! 

Take out your caramelized onion butter to soften and preheat your broiler.

Thinly slice your London Broil against the grain. 

Then cut it in the opposite direction so that it’s in tiny pieces.    

Heat the olive oil in a nonstick skillet and add the mushrooms, onion, and Worcestershire sauce. 

One thing that makes this different than most Philly Cheesesteaks is the omission of bell peppers.  I’m sure for some this will be considered sacrilegious, but I’ve chosen to make my version with mushroom instead. Now that we’ve got that out of the way, back to the mushrooms and onions!  Cook them about ten minutes or until they’ve softened and the liquids have been cooked off. Stir it occasionally.

While the mushrooms and onions are cooking, you’re going to start on your cheese sauce.  Melt the butter in a medium saucepan over medium heat.  Once it’s melted, add the flour and whisk until there are no lumps. 

Slowly pour in the milk, whisking at the same time.  Once the milk has been added keep whisking until the sauce starts to boil and thickens. 

This sauce is often called a Béchamel and is the start of so many wonderful things.  If you’ve ever made mac and cheese, you’ve probably made a Béchamel.  Now add the cheese and salt and turn the heat down to low.  Stir it until the cheese has melted. 

Once your mushrooms and onions are cooked, add the meat.  You’re just adding it to meld the flavors and heat it up.  You don’t actually want to cook it much more. 

Heat that all together for about a minute and then add your cheese sauce.  Turn the heat down to low. You’re almost ready!

Now comes the caramelized onion butter.  Slather buns with the butter and put them under the broiler buttered side up. 

Things under the broiler can go from almost golden to charcoal in no time, so don’t go far.  When the buns are browned to your liking, take them out.  

Load up each bun with the filling and serve.  You’re going to need a lot of napkins, but I promise it’s totally worth it!

These cheesesteaks are gooey and the Worcestershire sauce really enhances the beefy flavor of the meat.  



Cremini Cheesesteaks
Save RecipeSave Recipe
Recipe Image


  • 1- 1 1/2 pounds London broil thinly sliced
  • 2 tablespoons caramelized onion butter
  • 1 teaspoon olive oil
  • 8 ounces cremini mushrooms thinly sliced
  • 1 small sweet onion cut in half and sliced into half moons
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 cup milk
  • 8 ounces shredded Colby Jack cheese
  • 1/2 teaspoon salt
  • 4 French rolls, or other crusty bun


  1. Take out caramelized onion butter to soften.
  2. Preheat broiler.
  3. Thinly slice London Broil. Cut it in the opposite direction.
  4. Heat olive oil in a nonstick skillet and add mushrooms, onion, and Worcestershire sauce. Cook 10 minutes or until softened and liquids reduced. Stir occasionally.
  5. While mushrooms and onions are cooking, melt butter in a medium saucepan over medium heat. Once it’s melted, add flour and whisk until there are no lumps.
  6. Slowly pour in milk, whisking at the same time. Whisk until sauce starts to boil and thickens.
  7. Add cheese and salt and turn heat to low. Stir until cheese melts.
  8. Add meat to mushrooms and onions. Heat about a minute.
  9. Add your cheese sauce. Turn heat to low.
  10. Slather buns with butter and put under the broiler. When the buns are browned to your liking, take them out.
  11. Load each bun with filling and serve.



2737 cal


176 g


54 g


218 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Share this Post

Leave a Comment

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge