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Vegan Philly cheesesteak ticks all the boxes you expect from this iconic street food. Our version is 100% real food, 100% plant-based, and 100% satisfying. Plus, it’s quick and easy to make.
Why we love this recipe
If you’re craving a Philly cheesesteak but want to keep it vegan, there’s no better choice than this sandwich. It:
- Starts with all the fabulous savory flavors of the classic
- And gently amps them up
- Feels indulgent
- But is actually pretty good for ya
All that, and it’s ready in about half an hour, with just a few common ingredients. Here’s how to make it.
What you’ll need
Here’s a glance at the ingredients you’ll need to make a vegan cheesesteak.
- A hoagie roll should be simple and not the least bit fancy. You’ll toast it on a dry pan until the outside is gently crisp, leaving the inside tender.
- Three kinds of mushrooms: portobello, cremini, and shiitake, create layers of meaty, umami-filled flavor
- A good old yellow onion does the trick. You can use a standard green bell pepper, but I love to use a poblano for its superior flavor.
- Smoked paprika (hot or sweet is fine — I use sweet) helps to create a savory, meaty vibe while still letting the mushrooms shine.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- You’ll also need a batch of our vegan cheese sauce. Since you have to soak the cashews for that recipe, it takes more than half an hour start to finish. Feel free to make the cheese sauce up to a week in advance.
How to make it
Here’s what you’ll do to make a great vegan Philly cheesesteak. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Toast the outsides of the rolls in a dry cast iron skillet.
- Add the oil and sauté the onions and peppers until the onions are nice and browned. Add the mushrooms and the spices, mix really well, and then cook for 10 minutes or so. The mushrooms will release some liquid in the first few minutes, and then it will cook off. After that, the mushrooms will start to get nice and brown.
- Spoon in some of the cheese sauce and mix well.
- Assemble the sandwiches, adding extra cheese sauce and whatever toppings you like. We use ketchup, yellow mustard, and hot peppers.
Expert tips and FAQs
Yes! You can make the mushroom mixture and the cheese sauce as far in advance as you like, up to a week ahead. Reheat the elements separately in the microwave and assemble the sandwiches right before serving.
Keep assembled sandwiches tightly wrapped for up to 24 hours and reheat for 30 seconds in the microwave. If you have leftover mushroom mixture and cheese sauce, store them separately in the fridge for up to a week. Reheat the elements in the microwave before assembling additional sandwiches.
More favorite vegan sandwiches
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Vegan Philly Cheesesteak
Ingredients
- 4 hoagie rolls
- 2 tablespoons safflower oil
- 8 ounces sliced cremini mushrooms
- 6 ounces sliced portobello caps
- 4 ounces sliced shiitakes
- 1 large yellow onion, diced
- 1 poblano pepper, diced
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- 1 batch vegan cheese sauce
Instructions
- Set a cast-iron griddle or 12-inch cast iron skillet over medium heat.
- Add the rolls, in batches if necessary, and toast lightly on both sides so they’re just crisp on the outsides. Set aside.
- Pour the oil into the skillet.
- Add onion and pepper and cook, stirring frequently with a spatula, until onions are browned and becoming translucent, 3 to 4 minutes.
- Add mushrooms, oregano, paprika, garlic powder, onion powder, and salt. Stir to combine well.
- Cook, stirring every few minutes, until well-browned and cooked through, about 10 minutes. Mushrooms will give off some liquid at first, and then the liquid will cook away. After that, they’ll begin to brown. Keep going until they’re as dark and tender as you like.
- Off the heat, spoon in about 1/3 cup of the vegan cheese sauce and stir to combine.
- Open each roll partway, leaving a hinge of about 1/4 inch on one side. Place some of the mushroom mixture into each roll and top with additional cheese sauce.
- If you like, serve with yellow mustard, ketchup, and any additional toppings (pickle slices, hot peppers, or hot sauce, for instance.)
Notes
- A hoagie roll should be simple and not the least bit fancy. You’ll toast it on a dry pan until the outside is gently crisp, leaving the inside tender.
- Three kinds of mushrooms: portobello, cremini, and shiitake, create layers of meaty, umami-filled flavor
- A good old yellow onion does the trick. You can use a standard green bell pepper, but I love to use a poblano for its superior flavor.
- Smoked paprika (hot or sweet is fine — I use sweet) helps to create a savory, meaty vibe while still letting the mushrooms shine.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- You’ll also need a batch of our vegan cheese sauce. Since you have to soak the cashews for that recipe, it takes more than half an hour start to finish. Feel free to make the cheese sauce up to a week in advance.
- You can make the mushroom mixture and the cheese sauce as far in advance as you like, up to a week ahead. Reheat the elements separately in the microwave and assemble the sandwiches right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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