Vegan Philly Cheesesteak

The first time my skeptical carnivore friend took a bite of one of these, she actually stopped mid-chew and asked what kind of 'really good beef' I was using. That moment of confusion, followed by genuine surprise, pretty much sealed the deal for me on plant-based comfort food.

I started making these for weekly dinner prep during grad school when I needed something hearty that would hold up in the fridge. Now they've become a Friday tradition, even with my roommates who grew up on the real deal in Philadelphia.

Ingredients

• 2 tablespoons olive oil: Divided use, this helps the vegetables caramelize rather than steam
• 1 large yellow onion, thinly sliced: The sweetness balances the earthy mushrooms perfectly
• 1 large green bell pepper, thinly sliced: Adds fresh crunch and color contrast
• 1 large red bell pepper, thinly sliced: I like the sweetness red peppers bring to the mix
• 400 g (14 oz) portobello mushrooms, thinly sliced: Their meaty texture and umami flavor make them the perfect plant-based stand-in
• 2 cloves garlic, minced: Add this toward the end so it does not burn and turn bitter
• 1 teaspoon smoked paprika: This is what gives the filling that classic smoky depth
• 1 teaspoon soy sauce or tamari: Adds the savory notes that usually come from beef
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference here
• 1/2 teaspoon sea salt: Adjust to taste depending on your salt sensitivity
• 1 cup unsweetened soy or oat milk: The base for our creamy sauce
• 2 tablespoons nutritional yeast: Essential for that cheesy, nutty flavor
• 2 teaspoons cornstarch: This thickens the sauce perfectly without making it gloppy
• 1 tablespoon vegan butter or olive oil: Adds richness to the cheese sauce
• 1/2 teaspoon garlic powder: Layers in more savory depth
• 1/2 teaspoon onion powder: Enhances the overall flavor profile
• 1/4 teaspoon turmeric: Mostly for color, giving the sauce that golden cheese look
• 1/2 teaspoon salt: For the sauce, adjust after tasting
• 4 soft hoagie rolls or sub rolls: Check labels to ensure they are vegan

Instructions

Sauté 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 softened. Remove from the pan and set aside on a plate.

Cook the mushrooms:

Add the remaining tablespoon of olive oil to the skillet. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and become golden brown. Be patient here, the browning adds so much flavor.

Add seasonings and combine:

Stir in 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 all the flavors meld together.

Make 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. Place over medium heat, whisking continuously, until the sauce thickens and becomes creamy, about 3 to 5 minutes. Remove from heat.

Prepare the rolls:

Slice the hoagie rolls lengthwise without cutting all the way through. Toast lightly if desired. I run them under the broiler for about 2 minutes for that perfect crunch.

Assemble the sandwiches:

Fill each roll with the mushroom-pepper mixture. Generously spoon vegan cheese sauce over the filling. Let it soak in for a moment before serving.

Serve hot:

Serve immediately while hot and melty. Have plenty of napkins ready.

Save

My little brother requested these for his birthday dinner last year. He ate three in one sitting and declared them better than the sandwiches from the famous spot downtown.

Choosing the Right Rolls

Soft but sturdy is what you want here. Too crusty and the filling falls out, too soft and the sandwich collapses under the weight of all those vegetables. I've found that hoagie rolls with a slight give work best, and giving them a quick toast helps them stand up to the sauce without getting soggy too quickly.

Make Ahead Strategy

The vegetable filling reheats beautifully and actually tastes even better the next day after the flavors have had time to develop. I'll often cook a big batch on Sunday and keep it in the fridge. The cheese sauce also keeps well for about a week, just reheat it gently with a splash of milk if it has thickened too much. This has saved me on countless busy weeknights when comfort food is the only thing that will do.

Perfecting the Cheese Sauce

The trick to getting that velvety texture is whisking constantly once the mixture hits the heat. Cornstarch can get clumpy if you walk away, even for thirty seconds. If your sauce ends up thicker than you like, whisk in a tablespoon more milk until it reaches your desired consistency. Conversely, if it is too thin, let it simmer for another minute or two and it will thicken up nicely.

• Use a flat whisk if you have one, it gets into the corners better
• The sauce will thicken slightly as it cools off the heat
• Double the sauce recipe if you like yours really saucy

Save

Hope these become a new favorite in your house like they have in mine. There is something pretty magical about comfort food that everyone can enjoy together.

Recipe FAQs

→ Can I substitute the portobello mushrooms?

Yes, cremini or shiitake mushrooms can be used for a slightly different texture and flavor.

→ How can I make the cheese sauce thicker?

Whisk the sauce continuously over medium heat until it reaches desired thickness, or add a bit more cornstarch slurry.

→ What bread works best for serving?

Soft hoagie or sub rolls are ideal for holding the filling and sauce without becoming soggy.

→ Is there a way to add protein to this dish?

Adding thinly sliced seitan or marinated tofu to the sautéed mixture can boost the protein content.

→ Can I prepare the filling ahead of time?

Yes, the sautéed vegetables and mushrooms can be prepared in advance and reheated gently before assembling.