If you’re craving all the savory, cheesy, and hearty flavors of a classic Philly cheesesteak—but want a plant-based twist—this vegan Philly cheese steak recipe is going to become your new favorite. Imagine warm, crusty hoagie rolls stuffed with sizzling, marinated mushrooms and seitan, caramelized onions, blistered peppers, and gooey, melty vegan cheese.
It’s the ultimate comfort food, totally satisfying, and perfect for both devoted vegans and omnivores alike.
Whether you’re hosting a game day party, looking for a fun weeknight dinner, or just need a nostalgic sandwich fix, this recipe delivers on taste and texture. Each bite is packed with umami, smokiness, and creaminess—plus, it’s loaded with plant-based protein and fiber.
With just a bit of prep and a few simple techniques, you’ll have a sandwich that rivals any classic Philly cheesesteak. Ready to dig in?
Why You’ll Love This Recipe
- Authentic Flavor, Plant-Based: Enjoy all the savory satisfaction of a Philly cheesesteak, but 100% vegan.
- Easy to Prepare: Simple, approachable steps—no fancy equipment or ingredients required.
- Customizable: Use your favorite vegan cheese, add mushrooms or tempeh, or spice it up as you like.
- Family-Friendly: Loved by vegans and non-vegans alike, perfect for gatherings.
- Nutritious & Filling: Packed with protein, fiber, and essential nutrients.
- Great for Meal Prep: Make the filling ahead and assemble when ready to eat.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Seitan (store-bought or homemade) | 12 oz (340g) | Sliced thinly; can sub with extra-firm tofu or tempeh |
| Cremini or portobello mushrooms | 8 oz (225g) | Sliced thinly |
| Yellow onion | 1 large | Sliced into half moons |
| Green bell pepper | 1 large | Sliced into strips |
| Red bell pepper | 1 medium | Sliced into strips |
| Garlic | 3 cloves | Minced |
| Olive oil | 2 tbsp | Or use avocado oil |
| Vegan Worcestershire sauce | 1 tbsp | Ensure vegan (no anchovies) |
| Low-sodium soy sauce | 2 tbsp | Or tamari for gluten-free |
| Smoked paprika | 1 tsp | For smoky flavor |
| Black pepper | ½ tsp | Or to taste |
| Sea salt | ½ tsp | Or to taste |
| Vegan provolone or mozzarella cheese | 6 slices or 1 cup shreds | Choose your favorite brand |
| Hoagie rolls or baguette | 4 | Ensure vegan (no dairy, eggs, or honey) |
| Vegan butter (optional) | 1 tbsp | For toasting rolls |
Equipment
- Large skillet or cast-iron pan
- Sharp knife
- Cutting board
- Spatula or tongs
- Baking sheet (optional, for toasting rolls)
- Aluminum foil (optional, for melting cheese)
Instructions
-
Prep the veggies and seitan:
Slice the seitan, mushrooms, onions, and bell peppers thinly. Mince the garlic.
Prepping everything in advance makes cooking a breeze.
-
Sauté the onions and peppers:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and both bell peppers.
Sprinkle with a pinch of salt. Sauté, stirring occasionally, for 7-8 minutes until soft and caramelized.
Remove to a plate and set aside.
-
Cook the mushrooms:
Add another tablespoon of oil to the skillet. Toss in the mushrooms and cook for 4-5 minutes until browned and their moisture has mostly evaporated.
-
Add garlic, seitan, and seasonings:
Stir in the minced garlic and sliced seitan. Sauté for 2-3 minutes.
Add the vegan Worcestershire, soy sauce, smoked paprika, black pepper, and sea salt. Cook for another 3-4 minutes, stirring frequently, until the seitan is heated through and coated in the flavorful sauce.
-
Combine everything:
Return the onions and peppers to the pan. Mix well so all the filling ingredients are combined and heated through.
Taste and adjust seasoning as needed.
-
Toast the rolls (optional):
Preheat your oven to 400°F (200°C). Split the hoagie rolls and lightly brush the insides with vegan butter.
Place on a baking sheet and toast for 3-4 minutes until golden. This step adds crunch and flavor!
-
Assemble and melt the cheese:
Load the warm filling into each roll. Top generously with vegan cheese slices or shreds.
Cover the sandwiches loosely with foil and return to the oven for 2-3 minutes, just until the cheese melts.
-
Serve hot:
Enjoy immediately, with your favorite sides!
Tips & Variations
-
“For extra flavor, marinate the seitan in soy sauce, Worcestershire, and a splash of maple syrup for 20 minutes before cooking.”
- Swap seitan for extra-firm tofu (drained, pressed, and sliced) or tempeh for a soy-based protein.
- Try different vegan cheeses—provolone, mozzarella, or cheddar-style all work beautifully.
- Add sliced jalapeños for a spicy kick, or sautéed spinach for extra greens.
- Make it gluten-free by using tamari instead of soy sauce and gluten-free rolls; substitute mushrooms and tofu for seitan.
- Drizzle with vegan cheese sauce instead of slices for a gooier, more decadent sandwich experience.
- Want to meal prep? The filling can be made 2-3 days ahead and reheated when ready to serve!
Nutrition Facts
| Nutrient | Per Serving (1 sandwich) |
|---|---|
| Calories | 410 |
| Protein | 26g |
| Carbohydrates | 41g |
| Fiber | 6g |
| Sugar | 6g |
| Fat | 13g |
| Saturated Fat | 3g |
| Sodium | 860mg |
Nutrition values are approximate and depend on the specific brands of vegan cheese and rolls used.
Serving Suggestions
- Pair your vegan Philly cheese steak with oven-baked fries, sweet potato wedges, or a crisp green salad for a balanced meal.
- For a game day spread, serve alongside New Mexico Chili or Cheese Penny Recipe for tasty snacks.
- Add a bowl of Clam Chowder San Francisco (veganized) for a satisfying soup-and-sandwich combo.
- Finish with a sweet treat, like Cinnamon Pecan Ice Cream, to complete your feast.
- Offer extra vegan cheese sauce or hot sauce on the side for dipping.
Conclusion
This vegan Philly cheese steak recipe is a revelation for anyone seeking the classic flavors of the beloved sandwich without any animal products. The combination of juicy seitan, earthy mushrooms, sweet caramelized onions, and melted vegan cheese nestled in a crusty roll is pure comfort food bliss.
It’s easy enough for a weeknight but impressive enough for guests or special occasions.
Feel free to make this recipe your own—switch up the veggies, try out different plant-based proteins, or play with your favorite vegan cheeses. Whether you’re new to vegan cooking or a seasoned plant-based pro, this Philly cheese steak will hit the spot every time.
Don’t forget to check out our other mouthwatering recipes like Chili Recipe New Mexico, Cheese Penny Recipe, and Cinnamon Pecan Ice Cream Recipe for even more delicious inspiration.
Happy cooking, and enjoy every bite of your vegan Philly cheese steak!
📖 Recipe Card: Best Vegan Philly Cheese Steak
Description: A delicious, hearty vegan twist on the classic Philly cheese steak, packed with savory mushrooms, peppers, and gooey dairy-free cheese. Perfect for satisfying comfort food cravings.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini or portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon soy sauce
- Salt and black pepper to taste
- 4 vegan hoagie rolls
- 1 cup shredded vegan mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in bell pepper and cook 2 minutes more.
- Add mushrooms and cook until browned and tender, about 5-7 minutes.
- Stir in garlic, smoked paprika, soy sauce, salt, and pepper; cook 1 minute.
- Preheat broiler and slice hoagie rolls lengthwise.
- Divide the mushroom mixture among the rolls.
- Top with shredded vegan mozzarella cheese.
- Broil for 2-3 minutes until cheese melts.
- Serve hot.
Nutrition: Calories: 350 kcal | Protein: 10 g | Fat: 12 g | Carbs: 48 g
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