Mushroom Cheesesteak Stir Fry

Dine and Dish turned a sandwich staple into a stir fry meal perfect for a transition into fall comfort.

Mushroom Cheese Steak Stir-Fry by Dine and Dish

One of my all-time favorite restaurants in Kansas City is a casual dining place that features a sandwich called the Zephyr. The Zephyr is a version of a cheesesteak sandwich, with tender bell peppers, flavorful onions, strips of sirloin steak and a provolone cheese “sauce” that pulls the sandwich all together. In addition to the traditional cheesesteak ingredients, the Zephyr has sautéed sliced mushrooms on it that makes it divine. This sandwich contains several of my favorite ingredients, all cooked together in one amazing sandwich.

School is back in session and as I do every August, I am craving simple dinnertime solutions. I decided to turn my favorite sandwich into a simple stir fry for school nights. It’s all the goodness of The Zephyr sandwich, with the simplicity of a plate of stir fry. Topped with a creamy cheese sauce, this is one favorite you’ll be coming back to time and again!

Cheesesteak Stir Fry


  • 2 tablespoons vegetable oil
  • 1 Vidalia Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 1 garlic clove, minced
  • 2 cups fresh mushrooms, sliced
  • 1 pound sirloin steak, thinly sliced
  • 1/4 teaspoon season salt
  • 4 ounces cream cheese
  • 8 ounces Provolone cheese
  • 1/4 cup milk
  • 3 cups brown rice, cooked


  1. Heat oil in a large skillet or wok over medium heat. Add onion, bell pepper, garlic, and mushrooms. Stir fry for 3 minutes, or until vegetables become tender.
  2. Add sirloin steak to the skillet, sprinkle with season salt and cook for 3-5 minutes, or until cooked to desired doneness.
  3. In a separate saucepan, add cream cheese, provolone cheese and milk. Cook over medium heat, stirring continuously until heated through, melted and smooth.
  4. Place individual servings of brown rice on each plate. Top with steak and vegetable mixture. Spoon warm cheese sauce over steak and vegetable mixture. Serve hot.


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