Vegan Philly Cheesesteak Twist

The first time I made vegan cheesesteaks, my skeptical brother took three bites before asking what kind of beef I used. That moment of disbelief still makes me smile.

My tiny apartment kitchen smelled incredible while these were cooking. The neighbor actually knocked on my door to ask what I was making.

Ingredients

• 2 tablespoons olive oil: Divided use helps each vegetable get properly caramelized without steaming
• 1 large yellow onion, thinly sliced: Thin slices melt into the filling creating authentic texture
• 1 large green bell pepper, thinly sliced: Provides that classic crunch and sweetness balance
• 1 large red bell pepper, thinly sliced: Adds beautiful color and extra sweetness
• 400 g (14 oz) portobello mushrooms, thinly sliced: These meaty mushrooms are the star delivering deep savory flavor
• 2 cloves garlic, minced: Fresh minced garlic makes all the difference in aromatic depth
• 1 teaspoon smoked paprika: This secret ingredient adds subtle smokiness that fools meat lovers
• 1 teaspoon soy sauce or tamari: The key to creating that irresistible umami punch
• 1/2 teaspoon freshly ground black pepper: Fresh cracked gives more vibrant flavor
• 1/2 teaspoon sea salt: Enhances all the vegetable flavors
• 1 cup unsweetened soy or oat milk: The base for our cheese sauce creamy and neutral
• 2 tablespoons nutritional yeast: Essential for that cheesy savory flavor we crave
• 2 teaspoons cornstarch: This creates the perfect thick smooth consistency
• 1 tablespoon vegan butter or olive oil: Adds richness to the sauce
• 1/2 teaspoon garlic powder: Layered garlic flavor in the cheese sauce
• 1/2 teaspoon onion powder: Deepens the savory notes
• 1/4 teaspoon turmeric: Gives that perfect cheese color without affecting taste
• 1/2 teaspoon salt: Balances and brings everything together
• 4 soft hoagie rolls: The vessel that holds all this goodness together

Instructions

Sauté the peppers and onions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers cooking for 5 to 7 minutes until softened and fragrant then remove from pan.

Golden the mushrooms:

Add remaining olive oil to the skillet then add sliced mushrooms. Cook 5 to 7 minutes until they release their moisture and turn beautifully golden brown.

Build the flavor base:

Stir in garlic smoked paprika soy sauce pepper and salt cooking for 1 minute. Return onions and peppers to the pan mixing well and cooking 2 more minutes.

Whisk up the cheese sauce:

In a small saucepan whisk together soy or oat milk nutritional yeast cornstarch vegan butter garlic powder onion powder turmeric and salt. Heat over medium whisking constantly until thick and creamy about 3 to 5 minutes.

Prep your rolls:

Slice hoagie rolls lengthwise without cutting all the way through. Toast them lightly if you want that extra crunch.

Assemble the masterpiece:

Fill each roll generously with the vegetable mixture. Spoon that luscious cheese sauce over the top letting it cascade down into the filling.

Enjoy while hot:

Serve these immediately while everything is warm and melty and absolutely perfect.

Save

These became my go to Friday night dinner during my first year of college. Cheap satisfying and always hit the spot after a long week.

Choosing the Right Mushrooms

Portobello mushrooms work best here because of their meaty texture and robust flavor. I once tried button mushrooms and the filling turned watery and bland. Take the time to slice them thinly against the grain so they mimic that classic cheesesteak texture.

Making It Your Own

The beauty of this recipe is how adaptable it is. Sometimes I add sliced seitan for extra protein or throw in jalapeños when I want heat. My favorite variation is adding a splash of liquid smoke to the mushrooms for even more depth.

Serving Suggestions

These sandwiches shine when paired with crispy oven baked fries or a simple green salad with tangy vinaigrette. The fresh crunch balances the rich filling perfectly.

• Try a quick pickle salad on the side for acid
• Extra cheese sauce never hurt anyone
• Napkins are absolutely mandatory

Save

There is something deeply satisfying about plant based food that does not apologize for being indulgent. Hope these bring you as much joy as they have brought me.

Common Recipe Questions

→ What type of mushrooms work best?

Portobello mushrooms are ideal for their meaty texture and ability to absorb flavors well, enhancing the sandwich's heartiness.

→ Can I substitute the vegan cheese sauce?

Yes, you can use store-bought vegan cheese or a cashew-based sauce for a different creamy texture.

→ How do I make it gluten-free?

Use gluten-free rolls and tamari instead of soy sauce to keep the dish gluten-free without compromising flavor.

→ Is it possible to add protein?

Adding thinly sliced seitan or marinated tofu to the vegetable mix boosts protein while maintaining the sandwich's texture.

→ What side dishes pair well?

This sandwich pairs perfectly with oven-baked fries or a crisp green salad for a balanced meal.

→ How spicy is the dish?

The sandwich contains no inherent heat, but sliced jalapeños or chili flakes can be added for a spicy kick.