Vegan Philly Cheesesteak

5 stars (17 ratings)

Vegan Philly Cheesesteak

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 598kcal

Author: Nora Taylor

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

Cheese Sauce

4 tablespoons vegan butter
1/4 cup unsweetened almond milk
8 ounces vegan provolone cheese ripped into small pieces

US Customary - Metric

Instructions

Rehydrate the soy curls: In a large bowl, add the dehydrated soy curls, then cover with 3 cups of warm vegetable broth. Let them rehydrate for about 10 minutes, until they have grown in size and softened. Drain and squeeze any excess liquid from the curls and set aside.
Cook the peppers and onions: Warm the oil in a large nonstick or cast-iron pan over medium-high heat, then sauté the onions until translucent, about 5 minutes. Now add the green peppers and cook for 2-3 minutes, until they soften a bit. Remove from the pan and set on a plate nearby.
Cook the mushrooms and soy curls: Add a little more olive oil to the pan, then pan fry the mushrooms and soy curls until the mushrooms have softened and the soy curls begin to brown, about 10 minutes. To the pan, add the garlic powder, onion powder, paprika, black pepper, soy sauce, Worcestershire sauce and optional kitchen bouquet. Continue to pan fry for another 5 minutes. Lastly, add the peppers and onions back to the pan and stir into the soy curl/mushroom mixture. Remove from heat.
Make the cheese sauce: In a small saucepan, melt the vegan butter over medium heat. Now add the unsweetened almond milk and vegan cheese. Whisk until the cheese melts and you have a smooth cheese sauce.
Toast the hoagies (optional): Preheat the oven to 350 degrees F and place the hoagie rolls on a baking sheet. Spread the softened vegan butter inside the rolls, and toast for 3-4 minutes until warm and slightly golden brown.
Assemble: Fill each toasted hoagie with the soy curl/veggie mixture and top with vegan cheese sauce. Serve immediately.

Notes

You can use a 10 ounce package of Beyond steak tips if you prefer. Personally I find them a little too chewy and prefer the soy curl/mushroom mixture. Simply omit the broth and pan fry the tips.
If you can't find vegan provolone, you can use a vegan cheddar, or make my Basic Vegan Cheese Sauce.

Nutrition