Vegan Philly Cheesesteaks (Print Version)

Plant-based sandwich with sautéed mushrooms, peppers, onions, and creamy vegan cheese sauce in a toasted hoagie roll.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, thinly sliced
03 - 1 large green bell pepper, thinly sliced
04 - 1 large red bell pepper, thinly sliced
05 - 14 oz portobello mushrooms, thinly sliced
06 - 2 cloves garlic, minced

→ Seasonings

07 - 1 teaspoon smoked paprika
08 - 1 teaspoon soy sauce or tamari
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon sea salt

→ Vegan Cheese Sauce

11 - 1 cup unsweetened soy or oat milk
12 - 2 tablespoons nutritional yeast
13 - 2 teaspoons cornstarch
14 - 1 tablespoon vegan butter or olive oil
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - 1/4 teaspoon turmeric for color
18 - 1/2 teaspoon salt

→ Bread

19 - 4 soft hoagie rolls or sub rolls check vegan status

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers. Sauté for 5–7 minutes, stirring occasionally, until softened. Remove from the pan and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Add the sliced mushrooms and cook for 5–7 minutes, until they release their moisture and become golden brown.
03 - Stir in minced garlic, smoked paprika, soy sauce, black pepper, and salt. Cook for 1 minute more. Return the sautéed onions and peppers to the pan. Mix well and cook for another 2 minutes.
04 - In a small saucepan, whisk together soy or oat milk, nutritional yeast, cornstarch, vegan butter, garlic powder, onion powder, turmeric, and salt. Place over medium heat, whisking continuously, until the sauce thickens and becomes creamy about 3–5 minutes. Remove from heat.
05 - Slice the hoagie rolls lengthwise, without cutting all the way through. Toast lightly if desired.
06 - Fill each roll with the mushroom-pepper mixture. Generously spoon vegan cheese sauce over the filling. Serve immediately while hot.

# Expert Advice:

01 -
  • The mushrooms get this incredible meaty texture that really mimics steak when you cook them long enough
  • That homemade cheese sauce is shockingly good and comes together in under 5 minutes
  • You can customize the fillings based on what you have in the fridge
02 -
  • The cheese sauce will continue to thicken as it cools, so pull it from the heat when it still looks slightly thinner than you want
  • Thinly slicing your vegetables is nonnegotiable here thick chunks wont soften properly in the cooking time
  • Portobello mushrooms work best because of their meaty texture, but you can use other mushrooms in a pinch
03 -
  • Dont rush cooking down the mushrooms—let them get properly golden so they develop that rich, concentrated flavor
  • Use a whisk instead of a spoon for the cheese sauce to ensure the cornstarch dissolves completely and prevents lumps

Go Back