Vegan Philly Cheesesteaks

The first time I served these at a dinner party, my meat-loving cousin took three bites before asking, "Wait, this is vegan?" The mushrooms develop such a rich, meaty texture when they're properly seared, and that cheese sauce gets surprisingly creamy and indulgent. I've since made them for everything from quick weeknight dinners to game day spreads, and they disappear every single time.

Last winter during a massive snowstorm, my roommate and I were craving something warm and indulgent but our fridge was pretty bare. We threw together whatever vegetables we had, and honestly? This accidental creation has become one of our most made meals since. Now I keep the ingredients stocked specifically for those nights when nothing else sounds good.

Ingredients

• Olive oil: Creates the perfect base for sautéing and adds a fruity richness
• Yellow onion: Thinly sliced, it becomes sweet and tender as it cooks down
• Green and red bell peppers: The duo adds both color variance and complementary pepper flavors
• Portobello mushrooms: These are the star, providing that meaty texture and umami depth
• Garlic: Fresh minced garlic brings aromatic punch to the vegetable mixture
• Smoked paprika: Adds a subtle smoky essence that echoes traditional cheesesteak flavors
• Soy sauce or tamari: The secret ingredient that amplifies the savory notes
• Unsweetened soy or oat milk: Creates the creamy base for our cheese sauce
• Nutritional yeast: Essential for that cheesy, nutty flavor profile
• Cornstarch: Thickens the sauce perfectly without any dairy
• Hoagie rolls: Soft pillowy rolls that hold everything together beautifully

Instructions

Sauté the aromatics:

Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onions and peppers, cooking for 5 to 7 minutes until they soften and become fragrant.

Caramelize the mushrooms:

Add the remaining olive oil to the skillet, then cook the sliced mushrooms for 5 to 7 minutes, letting them release their moisture and develop golden brown edges.

Season and combine:

Stir in the garlic, smoked paprika, soy sauce, black pepper, and salt, cooking for 1 minute before returning the sautéed onions and peppers to the pan and mixing everything together for another 2 minutes.

Whisk up the cheese sauce:

In a small saucepan, whisk together the milk, nutritional yeast, cornstarch, vegan butter, garlic powder, onion powder, turmeric, and salt, then place over medium heat, whisking constantly until the sauce thickens and becomes creamy after about 3 to 5 minutes.

Prep the bread:

Slice the hoagie rolls lengthwise without cutting all the way through, then toast them lightly if you prefer that extra crunch.

Assemble and serve:

Fill each roll generously with the mushroom and pepper mixture, then spoon that creamy cheese sauce over the top and serve immediately while everything is hot and melty.

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These have become my go-to for introducing skeptics to plant-based eating. Something about that combination of savory vegetables and creamy sauce just hits all the comfort food notes we all crave, no matter what diet we follow.

Making Ahead

The vegetable filling reheats beautifully and actually develops deeper flavors after sitting in the fridge overnight. I often cook a double batch on Sunday, then just warm portions throughout the week for quick lunches or easy dinners.

Choosing Your Rolls

Not all hoagie rolls are created equal, and I learned this the hard way. Look for rolls that are soft but sturdy enough to hold all that filling without falling apart. Slightly stale works surprisingly well since they toast up beautifully.

Perfect Pairings

These cheesesteaks shine alongside crispy oven baked fries seasoned with sea salt, or you can balance the richness with a bright crisp green salad dressed simply with vinegar and oil. Sometimes I serve them with roasted potato wedges for a complete pub style meal at home.

• A cold beer or sparkling cider cuts through the richness perfectly
• Pickled peppers or jalapeños add a nice acidic crunch
• Extra napkins are absolutely non negotiable

Save Pin

Theres something so satisfying about making comfort food that just happens to be plant-based. Hope these become a regular in your rotation too.

Recipe FAQs

→ What mushrooms work best for this sandwich?

Portobello mushrooms are ideal for their meaty texture and rich flavor, but cremini or shiitake can also be used.

→ How do I make the vegan cheese sauce creamy?

Whisk soy or oat milk with nutritional yeast, cornstarch, and seasonings over medium heat until the sauce thickens smoothly.

→ Can I add protein to this dish?

Yes, thinly sliced seitan or marinated tofu can be incorporated into the sautéed vegetables for extra protein.

→ What bread is recommended?

Soft hoagie or sub rolls work best; gluten-free versions are recommended if needed.

→ How can I add a spicy kick?

Incorporate sliced jalapeños or sprinkle chili flakes into the vegetable sauté for added heat.