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Vegan Cheesesteak
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5 from 3 votes

Vegan Philly Cheesesteak

Vegan Philly cheesesteak ticks all the boxes you expect from this iconic street food. Our version is 100% real food, and 100% satisfying.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sandwiches
Cuisine: American
Keyword: vegan cheesesteak, vegan philly cheesesteak
Servings: 4
Calories: 229kcal
Author: Carolyn Gratzer Cope

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 ⅓ cup of the vegan cheese sauce and stir to combine.
  • Open each roll partway, leaving a hinge of about ¼ 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

  1. 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.
  2. Three kinds of mushrooms: portobello, cremini, and shiitake, create layers of meaty, umami-filled flavor
  3. 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.
  4. Smoked paprika (hot or sweet is fine — I use sweet) helps to create a savory, meaty vibe while still letting the mushrooms shine.
  5. 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.
  6. 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.
  7. 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

Serving: 1 | Calories: 229kcal | Carbohydrates: 23g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 692mg | Fiber: 4g | Sugar: 8g