This amazing vegan Philly cheesesteak recipe will satisfy even the most profound of cravings - ideal for vegans new and old!
The Philly cheesesteak sandwich has been a huge part of the American pop culture exports that have been popular across the world for what feels like forever. For me, and many other people out there, I remember hearing about them for the first time in The Fresh Prince of Bel-Air - immediately I wanted one.
All these years later, I’ve come up with a great recipe for a vegan Philly cheesesteak, and, dare I say, the fresh prince would be proud.
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Why You’ll Love This Vegan Philly Cheesesteak
- 🌱 100% plant-based
- 🍄 Packed with umami-rich mushrooms
- 🧀 Features an ultra-creamy, oil-optional cheese sauce
- 🔥 Grilled veggies for depth of flavour
- 🥖 Comforting, filling and perfect for sharing
Personally, I absolutely adore how the mushrooms in this recipe make an amazing stand-in for the steak part of the sandwich. The flavour is spot-on, especially after they’ve been marinated overnight. Plus, they’re the exact right size for the pieces of steak I always pictured!
If you’re a little less bothered about making a sandwich that looks correct, you could try another mushroom to get a fairly meaty texture - for example, chicken-of-the-woods, or king oyster mushrooms. These options might be a little more expensive, but the texture is worth it!
How To Make Vegan Philly Cheesesteak
Step 1: Prep the Mushrooms
This amazing recipe boasts some amazing ingredients, so let’s start by taking our time together all the bits and pieces that you’ll be needing - from ingredients to cloths and knives.
Then, start by cleaning the mushrooms with a damp cloth, and then cutting them into slices that are roughly a centimeter thick.
Step 2: Marinade
Combine all of the marinade ingredients in a small bowl, and whisk them together briefly. Pour this mixture over the mushrooms, and then allow them to marinate for a minimum of thirty minutes, though overnight would be best.
Step 3: Sauté the Veg
Slice the bell peppers and the onions, and then stir fry them before wiping the pan out with some kitchen paper. In that same pan, fry the marinated mushrooms with all of the marinades until they’re brown and crispy - this should take five to ten minutes. Don’t rush this process, your patience will pay off with some beautifully crispy mushrooms.
Step 4: Make the Cheese Sauce
Weigh out the dry ingredients in a pan or a pot. Carefully add in the miso paste, followed by the oil and soy milk. Stir the mixture well until it is properly combined and lump-free. Bring that mixture to a boil on medium-low heat, and then allow it to thicken for two to three minutes whilst stirring.
Step 5: Grill the Bread
Then, cut the bread, and toast it gently on a hot pan or grill. The goal is to give the bread texture without creating a solid surface - allowing a small amount of the juices from your sandwich into the bread will be a taste sensation!
Step 6: Assemble
Finally, assemble the vegan Philly ‘cheesesteak’ - place the cooked mushrooms on the bottom of the sandwich, followed by some of the sautéed veggies. Finally, finish the sandwich with the vegan cheese sauce - we won’t tell anyone if you deliberately put a bit too much on…
Notes: If you’d like, you could coat the bread with a thin layer of vegan mayo, or vegan butter. Both of these would do a great job of moistening the bread, but the sandwich doesn’t need it, truthfully.
Serving Suggestions
Once you’ve assembled and plated the sandwich, enjoy it with fries, pickled cabbage or onions for balance, and a side salad. In true American deli fashion, it’s worth truly going for it with the sides. I recommend a good old classic Coleslaw (here you can find a lighter version).
Storage Tips
- Cheese sauce: Store in an airtight container for up to 4 days. Reheat gently, adding a splash of milk if too thick.
- Mushroom mix: Keep for 2–3 days in the fridge.
- Assembled sandwich: Best enjoyed fresh.
Recipe
Looking for inspiration to serve this dish with? You might find interesting the followings:
- Chickpea and Black Bean Salad
- Italian Style Potato Salad
- Light Coleslaw Salad
- Vegan Russian Salad
- Rich and Refreshing Quinoa Salad
- Borlotti and Sundried Tomato Salad
- One Pot Quinoa & Lentil Rainbow Bowl
Cliff
Honestly, the mushrooms are amazing. This is a quick delicious meal. BUT the cheese sauce is so lightly flavored that the mushrooms over power it and your can’t taste it at all. I would suggest just skipping the cheese sauce.
Adriana Z.
I'm so pleased about your feedback Cliff. Glad you enjoyed it ☺️
Sharon LeBlue
I made this recipe today. I thought it was very good! Thank you!
Adriana Z.
I'm happy to hear that Sharon. You're more then welcome!