The Best Vegan Cheesesteaks Recipes

EASY VEGAN PHILLY CHEESESTEAK

Steps:

• Preheat oven to 375
• In a little bit of oil on medium-high heat, saute strips of onion until translucent and brown, about 5-10 minutes. Once the onions start to cook, add in your green peppers and cook for a little until green peppers start to become soft.
• Add in your vegan beef and all of the spices and mix until well combined. Saute until the vegan beef is browned and cooked.
• Place your sliced hoagie rolls and one slice of vegan cheese each in the oven and cook until the inside of the bread is crispy to the touch.
• Meanwhile, place 3-4 slices of vegan cheese on top of the meat and veggie mixture in the pan. Cover the pan and let cook for 2-4 minutes or until the vegan cheese is melted. Once the vegan cheese is melted, take your spatula and mix until the cheese is combined throughout the Philly cheesesteak filling.
• Remove the hoagie rolls from the oven once they are crispy. Carefully spoon half of the filling onto the two hoagie rolls. The filling will spill out but that is okay!
• Serve immediately with chips, french fries, or a side salad!

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

Steps:

• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and sauté for about 3 minutes until translucent.
• Add the garlic and cook for about 2 minutes, until fragrant.
• Add the green pepper. Stir and sauté for about 5 minutes until tender.
• Transfer the sautéed vegetables to a bowl and set aside.
• Melt the vegan butter in the pan.
• Add the mushrooms and stir to coat in the butter.
• Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
• Add the green pepper, onion, and garlic mixture back to the pan and stir.
• Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
• In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
• Add the potato and blend until homogenous.
• Fill the hoagies with the mushroom mixture.
• Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
• Enjoy!

BEYOND BULGOGI VEGAN CHEESESTEAK

Steps:

• In a small bowl, combine the bulgogi sauce ingredients. Set aside. In another small bowl, combine the gochujang aioli ingredients, and set that aside, too.
• Shake a few drops of sesame oil into a cast iron pan on medium-high heat. Break up the Beyond patty into 1 inch pieces, and add them to the pan along with the white part of a green onion, and the thinly sliced pepper.
• Cook, flipping the meat occasionally, until caramelized and browned on all sides. Turn the heat to medium-low, and add the bulgogi sauce and the green part of the onion. Continue to stir and toss the meat and veggies in the sauce, and cook until the sauce is almost fully reduced and starting to caramelize.
• Split a hoagie roll down the center, and generously apply the gochujang aioli to the inside. Gather the meat and veggies together in the pan to form a mound the size of the interior of the hoagie. Place the hoagie, open side down, onto the mound of meat, and allow to warm through for about a minute. Carefully slide a spatula under the meat and hoagie, and invert.
• Pour on the kimchi cheese sauce, and top with more green onion, fresh cilantro, and sesame seeds.

VEGAN PHILLY CHEESESTEAK

Steps:

• Add your olive oil or vegan butter to a pan over medium heat. Allow it to coat the pan before adding your onions, and reducing the heat to low-medium. Add the minced garlic and sea salt, and sauté for up to 20 minutes, stirring often, until the onions are caramelized.
• In the meantime, combine your "au jus" ingredients in a measuring cup or jar. At this time, you can also make your cheese sauce by combining the listed ingredients in a blender until smooth. Taste and adjust the salt content as needed.
• In a separate pan from your onions, begin sautéing your mushroom strips until a lot of the water has evaporated out of them, for approximately 5 minutes. Add 1/2 a cup of the Au Jus mixture and sauté until the mushrooms are softened and combined with the sauce, approximately 5 additional minutes. Remove the mushrooms and heat the remaining au jus sauce, and transfer to a container for dipping.
• Assemble your sandwich the Portobello mushrooms first, then caramelized onions, followed by a drizzle of the "cheese" sauce. Fry your sandwich in your empty onion pan as desired. Dip in the remaining sauce and enjoy!

THE BEST VEGAN CHEESESTEAKS

Steps:

• Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
• Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
• Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.