Vegan Philly Cheesesteak with Peppers and Onions

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.

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

kaydimaggio

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! 

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Entree

Cuisine American

Servings 4 servings

Calories 481 kcal

Ingredients

  

1x2x3x

• 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

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.

Nutrition

Serving: 1servingCalories: 481kcalCarbohydrates: 87.5gProtein: 27.8gFat: 5.2gSaturated Fat: 1gSodium: 1200mgFiber: 12.1gSugar: 9.4g

Keyword sandwiches, Vegan

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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

See more guidelines at USDA.gov.