Vegan Philly Cheesesteak Twist

My skeptical father-in-law took one bite of these sandwiches and actually asked for seconds, not realizing they were completely plant-based until I mentioned it the next day. The mushrooms develop this incredible meaty richness when you let them caramelize properly, and that cheese sauce clings to every nook and cranny just like the real deal from South Philadelphia.

Winter last year, my partner came home from work absolutely defeated after a terrible day, and I threw these together on impulse. Seeing their shoulders actually drop three inches as they bit into that first hot, cheesy, messy sandwich made me realize how much power comfort food really holds, regardless of what ingredients are in it.

Ingredients

• Olive oil: Creates that perfect sizzle and helps the vegetables caramelize beautifully instead of steaming
• Yellow onion: Thinly slicing gives you those sweet, tender strands that melt into the sandwich
• Green and red bell peppers: The dual colors make everything feel more vibrant and provide varying levels of sweetness
• Portobello mushrooms: These are the absolute star because their texture becomes remarkably steak-like when properly cooked
• Garlic: Fresh minced beats powdered every single time for that aromatic punch right at the end
• Smoked paprika: Adds this incredible depth that mimics the smoky flavor usually found in meat
• Soy sauce or tamari: The secret ingredient that brings umami richness making you forget there is no beef
• Unsweetened soy or oat milk: Creates the creamy base for the cheese sauce without any dairy aftertaste
• Nutritional yeast: Essential for that cheesy, nutty flavor that makes the sauce actually taste like cheese
• Cornstarch: Thickens the sauce perfectly so it clings rather than running right off your sandwich
• Vegan butter: Adds necessary fat and richness that keeps the sauce silky and smooth
• Turmeric: Mostly here for that golden cheese color but adds a subtle earthy note too
• Hoagie rolls: Soft but sturdy enough to hold everything together without falling apart

Instructions

Caramelizing the vegetables:

Heat one tablespoon olive oil in a large skillet over medium heat, toss in your onions and peppers, and let them cook for 5 to 7 minutes until they are soft and starting to turn golden around the edges.

Cooking the mushrooms:

Add the remaining oil to the skillet and throw in your sliced mushrooms, letting them cook undisturbed for a few minutes at a time so they release all their moisture and develop those gorgeous brown, crispy edges that resemble seared meat.

Building the flavor base:

Stir in the garlic, smoked paprika, soy sauce, black pepper, and salt, letting everything cook for just one minute until the garlic becomes fragrant, then return your vegetables to the pan and mix it all together for another two minutes.

Making the cheese sauce:

Whisk together the milk, nutritional yeast, cornstarch, vegan butter, garlic powder, onion powder, turmeric, and salt in a small saucepan over medium heat, stirring constantly until the sauce thickens into something creamy and gorgeous.

Preparing the bread:

Slice your hoagie rolls lengthwise without cutting all the way through, and give them a quick toast if you want that extra crunch against the soft filling.

Assembling everything:

Pile that mushroom and pepper mixture high into each roll, then absolutely douse it with your warm cheese sauce until every bite will be perfectly coated.

Save

These sandwiches became our go-to Friday night dinner because they hit that perfect spot between indulgent and guilt-free, and my partner actually requests them over takeout now.

Making It Your Own

Thinly sliced seitan or marinated tofu can join the mushroom mixture if you want extra protein, though I find the mushrooms are surprisingly satisfying on their own when cooked properly.

Serving Suggestions

Oven-baked fries turn this into a complete meal that feels like you ordered from a sandwich shop, though a crisp green salad on the side helps balance out the richness when you need something lighter.

Spice It Up

Sliced jalapeños or a pinch of chili flakes mixed into the vegetable sauté can transform the whole flavor profile if you like things on the hotter side.

• Gluten-free rolls and tamari make this entirely gluten-free without sacrificing anything
• The cheese sauce keeps in the fridge for three days and reheats beautifully if you want to meal prep components
• Leftover filling works incredible over baked potatoes the next day

Save

There is something deeply satisfying about proving that comfort food does not need cruelty to taste absolutely incredible.

Recipe FAQs

→ What mushrooms work best for this dish?

Portobello mushrooms provide a meaty texture and depth of flavor ideal for this Philly-style filling.

→ How is the vegan cheese sauce made creamy?

The sauce thickens as soy or oat milk is whisked with nutritional yeast, cornstarch, and vegan butter over medium heat until smooth.

→ Can I make this gluten-free?

Yes, simply use gluten-free hoagie rolls and tamari instead of soy sauce to keep it gluten-free.

→ How long does preparation and cooking take?

Preparation takes about 20 minutes, with another 20 minutes for cooking, totaling around 40 minutes.

→ What variations add more protein?

Adding thinly sliced seitan or marinated tofu boosts protein content while keeping the plant-based focus.