Vegan Philly Cheesesteaks

The first time I attempted a vegan cheesesteak, my carnivore brother actually went back for seconds. That's when I knew mushrooms could really stand in for meat when treated right.

Last summer my neighbor smelled the peppers and onions caramelizing through the open window and knocked on my door asking what restaurant I'd ordered from. We ate these on the back porch while the sun went down.

Ingredients

• Olive oil: The base for caramelizing your vegetables into sweet savory perfection
• Yellow onion: Thinly sliced so they melt into the filling
• Green and red bell peppers: They add color sweetness and that classic Philly crunch
• Portobello mushrooms: These meaty mushrooms are the real star giving umami and texture
• Garlic: Minced fresh to bloom in the hot pan
• Smoked paprika: Adds a subtle smoky depth that hints at grilled meat
• Soy sauce or tamari: The secret ingredient for savory richness
• Unsweetened soy or oat milk: Creates the creamy base for your cheese sauce
• Nutritional yeast: Essential for that cheesy nutty flavor
• Cornstarch: Thickens the sauce perfectly without any dairy
• Vegan butter: Adds richness to the cheese sauce
• Turmeric: Just a pinch gives the sauce that golden cheese color
• Hoagie rolls: Soft and pillowy to hold all that filling

Instructions

Caramelize the vegetables:

Heat one tablespoon olive oil in a large skillet over medium heat. Toss in your sliced onions and peppers and let them cook undisturbed for a couple minutes before stirring. They should soften and develop some golden edges after 5 to 7 minutes. Remove them from the pan and set aside.

Cook the mushrooms:

Add the remaining olive oil to the same skillet. Drop in your portobello slices and listen for that sizzle. Let them cook down until they release all their moisture and start browning nicely about 5 to 7 minutes.

Season the filling:

Stir in your garlic smoked paprika soy sauce pepper and salt. The garlic should become fragrant in just one minute. Toss those sautéed peppers and onions back into the pan and let everything meld together for another 2 minutes.

Make the cheese sauce:

Whisk together your milk nutritional yeast cornstarch vegan butter garlic powder onion powder turmeric and salt in a small saucepan. Keep whisking as it heats over medium heat. The sauce will suddenly thicken into something velvety and gorgeous after 3 to 5 minutes.

Prep the bread:

Slice your hoagie rolls lengthwise but dont cut all the way through. Give them a quick toast if you want that extra crunch.

Assemble and serve:

Pile that mushroom and pepper mixture high into each roll. Drizzle the warm cheese sauce generously over the top. Eat them immediately while everything is hot and the cheese is still melty.

Save

My friend requested these for her birthday dinner instead of going out to eat. There is something deeply satisfying about watching people completely forget they are eating plants.

Getting The Right Texture

The secret is slicing everything uniformly thin including your mushrooms. I have found that a mandoline makes quick work of the peppers and onions but a sharp knife works perfectly fine too. The vegetables should be translucent and tender with some caramelized edges.

Customizing Your Cheesesteak

Sometimes I add thinly sliced seitan or marinated tofu strips if I want extra protein. A few pickled jalapeños or banana peppers tucked inside add a bright acidic punch that cuts through the richness. Do not be afraid to make it your own.

Serving Suggestions

Oven baked fries are the classic accompaniment but a crisp green salad with tangy vinaigrette balances the richness beautifully. These also pair surprisingly well with a cold beer or sparkling water.

• Have napkins ready because these can get messy
• Wrap the bottom in parchment or foil for easier eating
• The cheese sauce doubles as a dip for those fries

Save

These cheesesteaks have become a staple in our house for Friday nights. There is nothing quite like biting into one and realizing plant based eating is not about giving anything up.

Recipe FAQs

→ What vegetables are used for the filling?

The filling features thinly sliced portobello mushrooms, green and red bell peppers, and yellow onions, all sautéed together.

→ How is the vegan cheese sauce prepared?

The sauce is made by whisking soy or oat milk with nutritional yeast, cornstarch, vegan butter, and spices over medium heat until creamy.

→ Can this dish be made gluten-free?

Yes, using gluten-free rolls and tamari instead of soy sauce ensures a gluten-free version.

→ What cooking tools are needed?

A large skillet, small saucepan, whisk, cutting board, chef's knife, and tongs or spatula are required.

→ Are there options to add extra protein?

Adding thinly sliced seitan or marinated tofu to the mushroom mixture boosts protein content.