Vegan Philly cheesesteaks
With deep Italian-American roots, the Philly cheesesteak is more than just a sandwich—it’s a Philadelphia institution. This vegan Philly cheesesteak delivers all the hearty, savory goodness of the classic street food favorite with tender vegan beef tips and thinly sliced oyster mushrooms, creating a juicy, satisfying filling packed with flavor.
Seasoned with soy sauce, vegan Worcestershire sauce, onion powder, garlic powder, and ground mustard, the filling develops rich umami flavor and robust, beefy notes. The vegan beef tips are thinly sliced after cooking to mimic the texture of a traditional cheesesteak, then piled into soft hoagie-style rolls that soak up all the delicious juices.
Although the original Philly cheesesteak didn’t include cheese, it’s become an essential part of the sandwich today. Our version gets topped with melty vegan provolone, along with lightly caramelized onions and tender green peppers for an extra layer of flavor. Warm, comforting, and surprisingly simple to prepare, this vegan Philly cheesesteak delivers all the satisfaction of the classic.
Preparation Time: 40 minutesIngredients
Onions and peppers
- 1 tablespoon olive oil
- 1 small sweet onion, thinly sliced
- 1 pinch salt, plus more to taste
- 1 green bell pepper, thinly sliced
Filling
- 1 tablespoon olive oil, plus more as needed
- 9 to 10 oz vegan beef tips
- 2 cups thinly sliced oyster mushrooms (about 6 oz)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground mustard
- 0.25 teaspoon freshly ground black pepper
Sandwiches
- 2 hoagie-style sandwich rolls
- 2 slices vegan provolone cheese
Preparation
- Cook the onions and peppers: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook for about 5 minutes, stirring frequently, until translucent. Add the bell pepper and cook for about 10 minutes more, until the onion is lightly caramelized and the pepper has softened. Transfer to a plate and set aside.
- Brown the vegan beef: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the vegan beef tips and cook for about 5 minutes, until golden brown and heated through. Transfer to a cutting board and let cool slightly.
- Cook the mushrooms: While the beef cools, add the mushrooms to the same skillet and cook over medium heat for about 3 minutes, until slightly softened and beginning to brown. Add a little more oil if the pan looks dry.
- Season the filling: Thinly slice the vegan beef tips and return them to the skillet. Add the soy sauce, vegan Worcestershire sauce, onion powder, garlic powder, ground mustard, and black pepper. Stir and cook for about 5 minutes, until heated through and the flavors have melded. Remove from the heat.
- Prepare the rolls: Set the oven to broil. Slice each roll lengthwise without cutting all the way through, then gently pull out some of the bread inside to make room for the filling.
- Assemble and broil: Divide the filling between the rolls and top each with a slice of vegan provolone. Place on a baking sheet and broil for 1 to 2 minutes, watching closely, until the cheese melts and the rolls are lightly toasted.
- Serve: Top with the onions and peppers and serve immediately.
Tips
- Make ahead: Prepare the vegan beef and mushroom filling and the onions and peppers up to 3 days ahead. Store them separately in the fridge and assemble the sandwiches just before serving.
- Storage: Refrigerate leftover filling and vegetables in airtight containers for up to 3 to 4 days. Store them separately from the rolls to prevent sogginess.
- Reheating: Reheat the filling and vegetables in a skillet over medium heat until warmed through, then assemble with fresh rolls and cheese and broil as directed.
- Choose your cheese: Not all vegan provolone melts easily, especially under a broiler. Use a brand that melts well, or substitute vegan mozzarella or another meltable vegan cheese.
- Slice the beef thinly: Let the cooked vegan beef tips cool slightly before slicing, so you can cut thin, tender pieces that spread evenly through the filling.
- Watch the broiler: The rolls can burn quickly, so keep a close eye on them and remove them as soon as the cheese melts and the bread is lightly toasted.
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