This vegan philly cheesesteak recipe is packed full of protein without the meat! Made with mushrooms, tofu, and a nut free vegan cheese sauce for the ultimate plant based sandwich.
When something claims to be the ultimate, it’s gotta be BIG right? Big and messy? Hell to the yes. Juicy burgers. Ice cream sundaes. Nachos. Check. Check Check. You can’t come out there with the ultimate tea sandwich or an epic french macaron. Come on now, we need the mess!
What makes this sandwich healthy & delicious:
- olive oil
- bell pepper
- yellow onion
- portobello mushrooms
- reduced-sodium soy sauce
- dried thyme
- salt & pepper
- vegan cheese sauce
- sourdough rolls
How to make this Vegan Philly Cheesesteak Sandwich
Start by heating a teaspoon of olive oil in a large skillet. Add a green bell pepper that has been thinly sliced, as well as a small yellow onion, thinly sliced to the pan, and cook for 5-7 minutes, or until softened. Transfer peppers and onions to a plate, and set aside.
Add 1 block of firm tofu that has been drained and roughly chopped to the pan along with a 10 ounce container of portobello mushrooms that have been roughly chopped. Cook for about 10 minutes, stirring the mixture occasionally.
Add 1/3 cup reduced-sodium soy sauce, 1 teaspoon black pepper, and 1/2 teaspoon dried thyme to pan, and stir to coat. Stir in peppers and onions until warmed through, and remove mixture from heat.
Cut 4 sourdough rolls in half lengthwise, keeping bottoms in tact & fill with tofu mixture. Add prepared cheese sauce, and season with salt and pepper to taste before serving.
- Cook the tofu and mushrooms long enough that there is no water left in the pan for the best texture.
- The vegan cheese sauce can be made ahead of time & heated when ready to serve.
- Keep the bottom half an a 1/2 inch of the back of each roll in tact to keep the sandwiches from falling apart, or spilling everywhere.
Can you reheat this vegan cheesesteak?
Your best bet is to keep the filling and bread separate until you are ready to eat it. The bread will either get soggy and fall apart, or rock hard if reheated, both of which are no bueno.
How long does the cheesesteak filling last?
If kept separate from the bread, the filling can last up to 4 days in the refrigerator.
Can I freeze the filling?
Due to the high water content of the filling ingredients, freezing will alter the texture when thawed again. If need be, cut the recipe in half to avoid wasting the rest.
Money-Saving Tips for this Vegan Cheesesteak Sandwich:
- Don’t buy pre-cubed. The package of already cubed tofu may look the same, but it’s actually smaller than the original. Opt for a full block, and prep it yourself.
- Buy a bag. If your grocery store has a bag of yellow onions, buy those instead of by the piece. They tend to cost less per pound, and you’ll always have some on hand.
- Price compare. At my grocery store, the pre-sliced portobello and the full-sized were the same price per pound, so I saved some steps and bought the sliced. Always check the unit price (the small price in the corner) to see which option is the cheapest.
More plant-based recipes:
Did you make this recipe? Leave a comment & rate to let me know how it turned out!
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This ultimate vegan cheesesteak recipe is packed full of protein without the meat! Made with mushrooms, tofu, and a nut free vegan cheese sauce for the ultimate plant based sandwich.
- 1 teaspoon olive oil
- 1 green bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 1 (14 ounce) block firm tofu, drained and roughly chopped
- 1 (10 ounce) package sliced portobello mushrooms, roughly chopped
- 1/3 cup reduced-sodium soy sauce
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- Vegan Cheese Sauce
- 4 sourdough rolls
- Heat oil in large saucepan over high heat.
- Add peppers and onions, and saute until soft ~ about 5-7 minutes.
- Remove from heat, and set aside.
- Add tofu and mushrooms to the pan, and cook for 10 minutes, stirring occasionally.
- Pour in soy sauce, pepper, and thyme, and stir to coat.
- Add peppers and onions, and remove from heat.
- Cut rolls in half lengthwise, and will with tofu mixture.
- Top each with salt and pepper if desired, and prepared cheese sauce.
- For a vegetarian option, top with sliced provolone instead of cheese sauce.
- Mixture makes enough for 2-4 sandwiches, depending on appetite.
- Store leftover tofu mixture in the refrigerator for up to 4 days.
- Category: sandwich, vegan
- Method: stovetop
- Cuisine: vegan
Keywords: sandwich, vegan, vegetarian, tofu, mushroom, recipe
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