Vegan Philly Cheesesteak

Name: Vegan Philly Cheesesteak
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 ounces soy curls (see Notes for options); 3 cups warm vegetable broth; 2 tablespoons olive oil (plus more as needed); 1 small sweet onion (sliced); 1 medium green bell pepper (seeded and thinly sliced); 4 ounces oyster mushrooms (torn into shreds or sliced); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon ground black pepper; 3 tablespoons low-sodium soy sauce; 1 tablespoon vegan Worcestershire sauce; 1 tablespoon kitchen bouquet (optional for browning); 4 hoagie rolls; 2-3 tablespoons vegan butter, softened (optional); 4 tablespoons vegan butter; 1/4 cup unsweetened almond milk; 8 ounces vegan provolone cheese (ripped into small pieces)

This is the best Vegan Philly Cheesesteak, with seasoned soy curls and mushrooms, sautéed peppers and onions, and a gooey dairy-free cheese sauce in every bite! Perfect for game days and mouthwatering family meals.

Looking for even more unforgettable vegan sandwiches? Check out my Vegan BBQ Sandwich, Vegan Banh Mi, and Chickpea Salad Sandwich recipes!

close up on a vegan philly cheesesteak sandwich.

Take your taste buds on a trip to Philadelphia with my Vegan Philly Cheesesteak!

Unlike the famous sandwich you’ll find in Philly, which uses steak strips and melted provolone cheese, we’re switching things up to create a just-as-mouthwatering vegan version. It’s one of my favorite hearty sandwiches of all time, and I know you’ll love it, too.

This meaty, cheesy vegan sandwich stuffs savory soy curls and caramelized onions, peppers, and mushrooms into toasted hoagie rolls. To finish them off, I drizzled a simple vegan provolone cheese sauce on top. The big and bold umami flavors in every bite are insanely delicious!

Why you’ll love this vegan cheesesteak sandwich

An epic sandwich – The classic Philly sandwich is uber famous, and I just had to try my hand at making a vegan version. I’d still say it’s seriously epic… No one in my family can resist the hearty, meaty bites.
Meaty and cheesy – The umami-packed soy curl filling and melted vegan provolone cheese sauce will have you doing a double take on this sandwich. You’ll hardly notice it’s vegan!
Surprisingly easy to make – The soy curl filling comes together in one pan, while the 3-ingredient cheese sauce takes minutes to whisk together. How easy is that?!

How to make vegan Philly cheesesteaks

Find the complete printable recipe with measurements below in the recipe card.

Add the soy curls to a large bowl and pour the warm vegetable broth over top. Set them aside to rehydrate.

soaking soy curls in broth in a large white bowl.

While you wait, sauté the onions in a large skillet over medium-high heat for 5 minutes. Add the green peppers and cook until they soften. Set the peppers and onions aside.

cooking sliced onions and green bell peppers in a large skillet.

Pan-fry the mushrooms and soy curls in the now-empty skillet until the mushrooms soften and the soy curls brown slightly. Add the garlic powder, onion powder, paprika, black pepper, soy sauce, Worcestershire sauce, and optional kitchen bouquet to the pan.

If oyster mushrooms aren’t available where you live, use thinly sliced cremini, shiitake, or portobello mushrooms as a substitute. These varieties aren’t as umami-forward, but will still bulk up the filling.

To finish, stir the peppers and onions into the soy curl/mushroom mixture. Take the pan off the heat.

cooking a soy curl filling for vegan philly cheesesteak sandwiches in a large skillet.

cooking a soy curl, onion, and bell pepper filling for vegan philly cheesesteak sandwiches in a large skillet.

Make the cheese sauce by melting the vegan butter in a small saucepan. Whisk in the non-dairy milk and vegan cheese until the cheese melts.

Can’t find vegan provolone? Top the sandwiches with my Classic Vegan Cheese Sauce or my Nut-Free Vegan Cheese Sauce instead. Or use store-bought vegan cheddar instead of provolone. Violife is my favorite brand.

To assemble the sandwiches, fill each toasted hoagie with the soy curl and veggie mixture, then drizzle some of the vegan cheese sauce on top. Serve with chips on the side and enjoy!

a womans hand whisking vegan cheese sauce in a saucepan.

Frequently asked questions

Do I have to add the peppers and onions?

Not if you don’t want to. Some Philly cheesesteak aficionados insist that a “real” cheesesteak is only made with steak and cheese. If you feel the same, simply leave out the onions, peppers, and mushrooms (but keep the seasonings).

Where can I buy soy curls?

You can buy bags of soy curls in the natural foods section of most well-stocked grocery stores (Butler Foods is the most popular brand). You can also buy them online. I highly recommend picking up a few extra bags to have on hand for my Vegan Buffalo Mac and Cheese and Vegan Stir Fry!

What can I use instead of soy curls?

I personally prefer using soy curls for this recipe, but Beyond steak tips will also work well. Thin strips of tofu or shredded jackfruit may also work, although I haven’t tested them. You can use all mushrooms, but that’s not my favorite option personally!

Can these be made gluten-free?

Yes, and very easily! Replace the soy sauce in the filling with tamari and assemble the sandwiches on gluten-free hoagie or sandwich rolls.

How do I make a Philly cheesesteak ahead of time?

While I don’t recommend assembling the sandwiches in advance, you can make the filling 2 or 3 days ahead of time. Wait for the veggie and soy curl mixture to cool before transferring it to an airtight container and storing it in the fridge.