Vegan Philly Cheesesteaks

The first time I made these vegan cheesesteaks, my skeptical omnivore friend took one bite and actually went quiet for a full thirty seconds. That portobello mushroom texture really does something magical when it hits that hot skillet with all those peppers and onions. I've since learned that getting the mushrooms properly golden and caramelized makes all the difference between an okay sandwich and something that makes people forget there's no meat involved.

Last winter I started making these for weekly movie nights with my roommates, and they became such a thing that people started showing up twenty minutes early just to help slice vegetables. There's something so satisfying about standing around the stove, watching everything soften and meld together while the kitchen starts smelling like caramelized onions. Now it's not really a proper gathering at my place unless these sandwiches make an appearance.

Ingredients

• 2 tablespoons olive oil: Divided use, helps vegetables caramelize rather than steam
• 1 large yellow onion, thinly sliced: The sweetness balances perfectly against the savory mushrooms
• 1 large green bell pepper, thinly sliced: Adds that classic crunch and color
• 1 large red bell pepper, thinly sliced: Brings extra sweetness and beautiful color contrast
• 400 g portobello mushrooms, thinly sliced: These are the star, providing that meaty texture we're after
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 teaspoon smoked paprika: Gives this wonderful smoky depth
• 1 teaspoon soy sauce or tamari: Adds that essential umami punch
• 1/2 teaspoon freshly ground black pepper: Fresh ground really matters
• 1/2 teaspoon sea salt: Enhances all the vegetable flavors
• 1 cup unsweetened soy or oat milk: Creates the creamy cheese sauce base
• 2 tablespoons nutritional yeast: Provides that cheesy, nutty flavor we love
• 2 teaspoons cornstarch: Thickens the sauce perfectly
• 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 beautiful yellow color
• 1/2 teaspoon salt: For the cheese sauce seasoning
• 4 soft hoagie rolls or sub rolls: Always double check they're vegan

Instructions

Caramelize the peppers and onions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers and sauté for 5 to 7 minutes, stirring occasionally until they're softened and starting to turn golden. Remove from the pan and set aside.

Crisp the mushrooms:

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

Season and combine:

Stir in the minced garlic, smoked paprika, soy sauce, black pepper, and salt. Cook for 1 minute more until fragrant. Return the sautéed onions and peppers to the pan. Mix well and cook for another 2 minutes so everything gets friendly.

Make the cheese sauce:

In a small saucepan, whisk together the 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 to 5 minutes. Remove from heat.

Prepare the bread:

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

Assemble and serve:

Fill each roll with the mushroom pepper mixture. Generously spoon that vegan cheese sauce over the filling. Serve immediately while everything is hot and melty.

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These sandwiches have become my go to for feeding crowds because they're forgiving and feed a lot of people without much fuss. Last summer I made a huge batch for a potluck and watched three different people ask for the recipe within ten minutes of arriving. Something about that combination of caramelized vegetables and creamy sauce just hits that comfort food spot in everyone.

Making It Your Own

I've discovered that thinly sliced seitan or marinated tofu can bulk these up if you want extra protein. Sometimes I throw in some sliced jalapeños when I'm craving heat. The beauty of this recipe is how flexible it is while still delivering that classic cheesesteak experience everyone recognizes and loves.

Serving Suggestions

These are perfect with oven baked fries or even sweet potato fries on the side. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. On game days, I'll serve them alongside some pickled vegetables for that complete pub food feel that everyone gravitates toward.

Make Ahead Strategy

The mushroom and pepper mixture reheats surprisingly well, so I often make a double batch on Sunday for quick weeknight dinners. The cheese sauce is best made fresh, but it comes together so fast that it's never an issue. Just warm everything up, toast some fresh rolls, and you've got dinner ready in under ten minutes on busy nights.

• Wrap cooled mushroom mixture tightly and refrigerate up to 3 days
• Reheat gently in a skillet with a splash of water to refresh
• Always toast the rolls right before serving for that authentic crunch

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There's nothing quite like biting into one of these sandwiches with cheese sauce dripping down your fingers. Hope these bring as much joy to your table as they've brought to mine.

Recipe FAQs

→ What kind of mushrooms are best for this dish?

Portobello mushrooms work well due to their meaty texture and rich flavor when sautéed.

→ Can I use gluten-free bread for this?

Yes, gluten-free hoagie or sub rolls can be used to adapt the dish for gluten sensitivities.

→ How is the vegan cheese sauce made creamy?

The sauce thickens with cornstarch and uses nutritional yeast along with vegan butter and plant milk for creaminess.

→ Are there options to add more protein?

Thinly sliced seitan or marinated tofu can be added to the mushroom mixture for extra protein.

→ What spices enhance the flavor here?

Smoked paprika and a pinch of black pepper add depth and a subtle smoky note.

→ Is this dish suitable for dairy-free diets?

Yes, the vegan cheese sauce uses plant-based milk and butter alternatives, making it dairy-free.