This Vegan Philly Cheesesteak recipe is so juicy, cheesy, and flavorful! Saucy plant based crumbles are sautéed with mushrooms, onions, and peppers before being smothered with melted vegan provolone cheese. Such a hearty meal that’s ready in just 25 minutes!
My husband cannot get enough of these cheesesteak sandwiches! This says a lot because he's from Philadelphia!
They taste so much like the real deal because of the homemade cheesesteak sauce and seasoning that it's cooked in.
I bulk them up with some tasty veggies. Not necessarily to give them a west coast vibe, but just to squeeze in some more nutrients.
Many cheese steak restaurants in the City of Brotherly Love offer their sandwiches with a cheese whiz sauce. I think they are perfectly cheesy with the vegan provolone, but you can easily make your own vegan version. Simply melt vegan cheddar with a splash of plant milk over low heat on the stove.
Reasons To Love This Recipe
- Quick & easy
- Can be made ahead of time
Ingredients and Substitutions
- Oil - Olive oil or another cooking oil is used for sautéing.
- Mushrooms - Any type of mushroom works. I like baby bella/cremini.
- Bell Peppers - Green bell pepper or any other color is great.
- Onions - The strong flavor of white onion is delicious here but feel free to use another variety.
- Crumbles - Vegan “beef” crumbles make the “steak” part of the cheese steak. My favorite here is the one made by Impossible Foods.
- Worcestershire - This is the magic ingredient for the Philly sauce flavor. Make sure to select one that is vegan-friendly. The specific ingredient to watch out for are anchovies.
- Seasoning - Just a bit of salt, pepper, and garlic powder are all you need!
- Vegan Cheese - Use the traditional provolone if possible. Violife and Follow Your Heart make vegan provolone. Another good option is Chao sliced cheese.
- Rolls - Rolls such as hoagie, sandwich or amaroso work perfectly.
- Optional Sauce: Spread your favorite sauce on the bread. Vegan mayo or ketchup are good choices.
How to Make Vegan Philly Cheesesteak
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Sauté the veggies until the onions have caramelized.
Move the veggies to a separate dish and use the pan to cook the crumbles in the sauce and seasoning.
Stir the onions, peppers, and mushrooms back into the pan, then melt the vegan cheese over it.
While the cheesesteak filling is cooking or the cheese is melting, toast the rolls in a separate pan.
Add your favorite sauce to the toasted rolls and then stuff them with the mixture.
Recipe Variation Ideas
- Try it with multi-colored bell peppers such as red, yellow, and orange.
- Add fresh tomatoes and jalapeños to the sandwiches.
- Make a cheese whiz sauce by melting vegan cheddar with plant milk over low heat on the stove.
Storage & Reheating
Keep the cheesesteak filling in a sealed container in the refrigerator for 4 days. Wait to assemble the sandwiches until just before you plan to enjoy them. For leftover prepared sandwiches, store them in the refrigerator for 2 days. Keep in mind that the bread will become soft, but leftovers are still delicious.
Frequently Asked Question
Yes! Prepare the cheese steak filling up to 2 days ahead of time. Store it in a sealed container in the refrigerator until you’re ready to eat. Reheat the filling in a covered dish in the microwave or over the stovetop with a lid on the pan. This will help it maintain its moisture. Stuff toasted rolls and enjoy!
Related Vegan Recipes
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Vegan Philly Cheesesteak
- 2 tablespoon olive oil, divided
- 8 oz baby bella mushrooms, thinly sliced
- 2 small green bell peppers, thinly sliced
- 1 small white onion, thinly sliced
- 24 oz vegan beef crumbles, (two packages)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 6 slices vegan provolone cheese
- 6 hoagie rolls
- Optional sauce: vegan mayo, ketchup, etc.
- Cut the onions, bell peppers, and mushrooms.
- Heat a large skillet to medium-high heat. Add 1 tablespoon of the olive oil. Once hot, add the onions, peppers, and mushrooms.
- Sauté them for about 10 minutes until the onions are brown and caramelized. Do not drain any of the liquid that accumulates from the mushrooms as this will help to cook them.
- Place the cooked onions, mushrooms, and peppers in a bowl. To that same pan, add in the rest of the oil and the vegan beef crumbles. Stir in the Worcestershire sauce and seasoning.
- Cook the vegan crumbles, stirring occasionally, for about 5 minutes until it has brown crispy ends.
- Add the onions, peppers, and mushrooms back to the pan. Combine everything together. Place the sliced vegan cheese over the cheesesteak mixture in a single layer.
- Cover the pan with a lid and reduce the heat to low. Give it about 5 minutes until the cheese has softened, then twirl it into the mixture to fully melt.
- Meanwhile, slice the rolls open most of the way with a serrated knife. Toast the rolls on a pan or flat top. This will help keep the bread from getting soggy.
- Coat the insides of the rolls with vegan mayo, ketchup, or your favorite sauce. Fill the rolls with the cheesesteak mixture and enjoy!
The nutrition information is estimated and can vary depending on brands and measurements used.