Vegan Philly Cheesesteaks

The first time I attempted a vegan cheesesteak, I was honestly skeptical about whether it could capture that indulgent, messy satisfaction of the original. My roommate had just gone plant-based and I wanted to make something that would feel like comfort food, not a compromise. When I took that first bite of the mushroom and pepper version with the creamy cheese sauce, I actually forgot it was vegan for a second. Now its the sandwich I crave when I want something hearty and satisfying.

Last summer I made these for a backyard barbecue and my meat-loving dad went back for seconds before even realizing they were plant-based. Watching everyone crowd around the grill, toppings scattered across the table, cheese sauce dripping everywhere—it felt exactly like the kind of casual, happy meal I associate with summer nights. Something about hot sandwiches brings people together like that.

Ingredients

• 2 tablespoons olive oil: Split between the vegetables, this helps everything get those nice golden edges without sticking
• 1 large yellow onion, thinly sliced: Thin is key here so they soften properly and meld into the sandwich
• 1 large green bell pepper and 1 large red bell pepper, both thinly sliced: The mix of colors looks beautiful and gives you slightly different sweetness levels
• 400 g (14 oz) portobello mushrooms, thinly sliced: These have such a rich, beefy texture that works perfectly here
• 2 cloves garlic, minced: Add this near the end so it doesnt burn and become bitter
• 1 teaspoon smoked paprika: This little bit of smokiness makes a huge difference in depth of flavor
• 1 teaspoon soy sauce or tamari: Adds that savory umami punch that plant-based dishes sometimes need
• 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt: Taste as you go and adjust based on your preference
• 1 cup unsweetened soy or oat milk: Oat milk tends to be creamier but soy works beautifully too
• 2 tablespoons nutritional yeast: Essential for that cheesy, nutty flavor base
• 2 teaspoons cornstarch: This is what makes the sauce thicken up nicely
• 1 tablespoon vegan butter or olive oil: Adds richness to the cheese sauce
• 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon turmeric: The turmeric gives it that classic cheese color
• 1/2 teaspoon salt: For the cheese sauce seasoning
• 4 soft hoagie rolls or sub rolls: Check labels to make sure theyre vegan some have milk or honey

Instructions

Cook the peppers and onions:

Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onions and both colors of peppers. Sauté for 5–7 minutes, stirring occasionally, until theyre softened and starting to brown in spots. Remove them from the pan and set aside on a plate.

Brown the mushrooms:

Add the remaining tablespoon of olive oil to the same skillet, then pile in the sliced mushrooms. Let them cook undisturbed for a minute or two to get some color, then stir and continue cooking for 5–7 minutes total, until theyve released their moisture and developed golden edges.

Season everything:

Stir in the minced garlic, smoked paprika, soy sauce, black pepper, and salt. Cook for just 1 minute to let the spices bloom, then return the sautéed onions and peppers to the pan. Mix everything well and cook together for another 2 minutes so the flavors meld.

Make the cheese sauce:

While the vegetables finish, whisk together the soy or oat milk, nutritional yeast, cornstarch, vegan butter, garlic powder, onion powder, turmeric, and salt in a small saucepan. Place over medium heat, whisking continuously, until the sauce thickens and becomes creamy (about 3–5 minutes). Remove from heat as soon as it thickens.

Toast the rolls:

Slice the hoagie rolls lengthwise, being careful not to cut all the way through. You can toast them lightly if you want a bit of crunch, but soft rolls work beautifully too.

Assemble and serve:

Fill each roll generously with the mushroom-pepper mixture, then spoon that warm cheese sauce over the top. Serve immediately while everything is hot and the cheese sauce is at its creamiest.

Save

There was this rainy Tuesday last fall when I came home exhausted and made these for dinner. Something about the warm, toasted sandwich with that creamy sauce just hit differently—simple food that feels like a hug. It reminded me that comfort food doesnt need to be complicated to feel special.

Making It Your Own

Ive learned that the best recipes are the ones you can tweak based on what you have or what youre craving. Sometimes I throw in sliced jalapeños when I want extra heat, or Ill add marinated tofu strips for more protein. The beauty of this sandwich is that the foundation is so solid you can play around without risking the final result.

Serving Suggestions

These sandwiches feel complete with something crispy on the side—oven baked fries are my go to, but a simple green salad with a tangy vinaigrette cuts through the richness nicely. I also love serving them with pickles on the side because that acidity balances everything perfectly.

Make-Ahead Magic

The vegetable filling actually tastes even better the next day after the flavors have had time to meld. I often make a double batch and use the leftover filling for breakfast scrambles or wrapped in tortillas for lunch. The cheese sauce is best made fresh, but it reheats surprisingly well if you add a splash of plant milk and warm it gently.

• Keep the vegetable filling separate from the rolls until youre ready to serve to prevent sogginess
• If you need to reheat the cheese sauce, do it over very low heat while whisking constantly
• These sandwiches are best eaten immediately, but you can wrap leftovers tightly and reheat in a 350°F oven for about 10 minutes

Save

I hope these become a regular in your rotation like they have in mine. Theres something so satisfying about a sandwich that feels indulgent but leaves you feeling good afterward.

Recipe FAQs

→ How do I achieve the best mushroom texture?

Cook sliced portobello mushrooms over medium heat until they release moisture and turn golden brown to enhance their savory flavor and texture.

→ Can I use other plant-based milks for the cheese sauce?

Yes, oat milk or soy milk works well in the sauce, providing creaminess without overpowering the other flavors.

→ What alternatives can add extra protein to this dish?

Thinly sliced seitan or marinated tofu can be incorporated into the vegetable mix to boost protein content.

→ How do I make the sandwich gluten-free?

Use gluten-free hoagie rolls and tamari sauce instead of soy sauce to accommodate gluten sensitivities.

→ Are the seasonings customizable for different tastes?

Yes, smoked paprika adds depth, but you can adjust spices like black pepper, garlic powder, or add chili flakes for extra heat.

→ What tools are recommended for preparation?

A large skillet for sautéing, a small saucepan for the cheese sauce, a whisk, and a sharp chef's knife are essential for best results.