This Vegan Philly Cheesesteak with Peppers and Onions is full of bold and delicious flavors. This is a simple and easy recipe that can be made at home on a weeknight. The perfect dinner that is fun, fast, and simple. This is one recipe you won't regret making!
This Vegan Philly Cheesesteak Sandwich with Peppers and Onions has the feel of the classic. Philly Cheesesteaks. Philly Cheesesteaks were invented in 1930 by Pat Olivieri who was a hot dog vendor in Philadelphia. He threw beef on his grill to make a sandwich and quickly gained a following. Philly Cheesesteaks are one of the most iconic United States sandwiches and can be eaten year round by everyone.
This was inspired by my French Dip Sandwiches on this site, and pairs well with this Warm Pesto Potato Salad.
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Ingredients
The base for this recipe is portobello mushrooms which in my opinion make one of the best meat substitutions. This mushroom Philly Cheesesteak is full of whole-food, plant-based ingredients.
- Portobello Mushrooms
- Red Bell Pepper
- Orange Bell Pepper
- Green Bell Pepper
- Yellow Onion
- Cremini mushrooms
- Cashews
- Carrot
- Potato
- Baguette
Please see the recipe card for quantities.
Instructions
Mushrooms and Peppers
The first thing that you will do is remove the mushroom stems. The mushroom stems are already dry so they will shred easily. Remove the mushroom stems, shred and set them aside.
Preheat your oven to 425 degrees. Take your portobello mushrooms and flip them upside down. The mushroom heads have dark brown gills underneath them, you will want to scoop out those gills. The gills retain a lot of water so to get them to dry out easier, you will want to remove them. I scoop them out with a spoon, it is really easy, just remember to be gentle so you don't decimate your mushroom head. Once the gills are removed. Roast the mushrooms in the oven facing upward for 20 minutes.
While the portobellos are in the oven, slice your bell peppers and onions. Add the bell peppers and onions to cast iron skillet and cook until caramelized, about 15 minutes. To carmelize the vegetables, add 1 tbs oil to the pan and cook low and slow. You don't want to burn the peppers, you just want to get them soft and brown.
Cheese Sauce
While the peppers and onions are cooking, roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil. Boil on high for 20 minutes. After 20 minutes, drain and add the mixture to a high-speed blender. Add the almond milk, garlic powder, salt, and nutritional yeast and blend until smooth.
When the portobellos are finished in the oven, finely dice the cremini mushrooms and shred the portobellos. Add them to the skillet with the peppers and onions and warm through.
Cut the baguette into 4 sandwiches, I like to buy a long baguette and it will easily make four medium sandwiches. Slice open the baguette and fill with the peppers, mushrooms, and onions and top with the cheese sauce. Serve warm.
Hint: It is important to boil the cashews with the carrot and the potato. Boiling the cashews helps to soften them and make them easier to blend. I use this high-speed blender.
Substitutions
This recipe is easy to fit any dietary need. See below for some common substitutions.
- Gluten-Free - To make this Gluten-Free, use a gluten-free baguette. I have heard great things about this brand.
- Low Sodium - To lower the sodium amount in this recipe, omit the salt and it will cut the sodium level in half.
- Keto - Turn this sandwich into a wrap using your favorite low-carb tortilla and swapping out the cashews for brazil nuts.
Variations
Check out some fun variations of this recipe to try!
- Spicy - Add some spicy pickled peppers on top of the sandwich to give it a spicy kick.
- Deluxe - brush your bread with vegan garlic butter and pop in the oven for a couple of minutes to kick up the flavor a notch
- Kid-friendly - Turn these into fun sliders by serving the filling on slider buns
Check out this other fun recipe, Mushroom Pulled Pork!
Equipment
Equipment can have a huge impact on how a recipe turns out. I love my high-speed blender to help get the cheese sauce smooth. I also love using my cast iron skillet as it does the best job caramelizing the onions and peppers.
Storage
Store the mushrooms and the peppers in an airtight container and place them in the fridge. Cover and store the cheese sauce in the fridge as well. These sandwiches will last for up to three days in the fridge.
These ingredients don't stand up well to freezing.
Top tip
Make sure you shred those mushrooms. You want the flavor to be dispersed throughout the sandwich and not just get giant bites of mushrooms. Shredding the mushrooms helps to make sure when you take a bite, you get a bit of everything.
Vegan Philly Cheesesteak with Peppers and Onions
Ingredients
- 6 Portobello Mushrooms
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Onion
- 1 cup cremini mushrooms
- ½ cup Cashews
- 1 Carrot
- 1 Potato
- 1 large Baguette
- ½ cup Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 cup Almond Milk
Instructions
- Remove the mushroom stems. The mushroom stems are already dry so they will shred easily. Remove the mushroom stems, shred and set them aside.
- Preheat your oven to 425 degrees. Take the portobello mushrooms and flip them upside down. The mushroom heads have dark brown gills underneath them, you will want to scoop out those gills. Once the gills are removed. Roast the mushrooms in the oven facing upward for 20 minutes
- While the portobellos are in the oven, slice your bell peppers and onions. Add the bell peppers and onions to cast iron skillet and cook until caramelized, about 15 minutes. To caramelize the vegetables, add 1 tbs oil to the pan and cook low and slow. You don't want to burn the peppers, you just want to get them soft and brown.
- While the peppers and onions are cooking, roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil. Boil on high for 20 minutes. After 20 minutes, drain and add the mixture to a high-speed blender. Add the almond milk, garlic powder, salt, and nutritional yeast and blend until smooth.
- When the portobellos are finished in the oven, finely dice the cremini mushrooms and shred the portobellos. Add them to the skillet with the peppers and onions and warm through.
- Cut the baguette into 4 sandwiches, I like to buy a long baguette and it will easily make four medium sandwiches. Slice open the baguette and fill with the peppers, mushrooms, and onions and top with the cheese sauce. Serve warm.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Daniela says
Such an easy and delicious recipe! Thank you for sharing
kaydimaggio says
You're welcome! I hope you enjoy!
Natalie says
Wonderful summer lunch or dinner idea. I can't wait to make this. Looks so delicious, light and easy to make. Yum!
kaydimaggio says
I hope you enjoy!
Julia says
Oh my! Now I feel really hungry... I love portabello mushrooms so full of gorgeous flavour and texture and with the cheese sauce too.. Yum! This is for lunch tomorrow.
kaydimaggio says
Thank you! I hope you enjoy!
Gus says
love it! I used to love Philly Cheestake but dropped with veganism... I am soooo making it! So easy. I have freshly made baguettes so you can guess what I am going to make with them!
kaydimaggio says
Oooh, fresh baguettes?!?! I'm coming over!
Emily says
So flavorful with the mushrooms! Your Vegan Philly Cheesesteak with Peppers and Onions is so delicious, I love the blend of flavors. Perfect for lunch or dinner.
kaydimaggio says
Glad you liked it!
Emily says
Thank you for sharing this recipe. So delicious and flavorful with the caramelization! I love this Vegan Philly Cheesesteak for lunch or dinner.
kaydimaggio says
Thank you! I hope you enjoy!
Anaiah says
I absolutely LOVED this vegan philly cheesesteak! Mushrooms, onions, and bell peppers are a classic combination and your sauce was freakin' delicious! I like adding different mushrooms together as well, so it gives different textures. I used some shiitake in mine!
kaydimaggio says
I'm so glad you liked it! Cheesesteak is one of my favorites!
Crystal V. Yentzen says
Vegan comfort food at it's best and that cheese sauce- wow!
kaydimaggio says
Yes! It is the best comfort food!