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Delicious Vegan Philly Cheesesteak loaded with plant-based toppings and melted cheese

Vegan Philly Cheesesteak

A savory and creamy plant-based sandwich filled with sautéed mushrooms, caramelized onions, sweet bell peppers, and rich vegan cheese sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Filling
  • 8 oz Sautéed mushrooms (cremini or baby bella preferred) Provides umami and texture.
  • 1 cup Bell peppers (any color, sliced) Choose your favorite color for taste.
  • 1 medium Onion (yellow or sweet, thinly sliced) Adds sweetness and complexity.
Vegan Cheese Sauce
  • 1 cup Creamy vegan cheese sauce (cashew-based or meltable vegan cheese) Look for good melting options.
Bread Rolls
  • 4 rolls Bread rolls (hoagie, kaiser, or sturdy Italian rolls) Sturdy rolls are essential to hold the filling.

Method
 

Preparation
  1. Heat a skillet over medium-high heat with a small splash of oil. Add the sliced onions first and cook until they begin to soften.
  2. Add the bell peppers and mushrooms, stirring occasionally until everything is browned and tender.
  3. Lower the heat and pour in the vegan cheese sauce. Stir to coat all the vegetables evenly and allow the sauce to warm through.
  4. Split the rolls and, if desired, toast briefly to add structure. Pile the cheesy vegetable mix into each roll.
  5. Serve immediately while the sauce is warm and melty, optionally adding toppings like pickled jalapeños or fresh parsley.

Notes

Store cooled filling in an airtight container for up to 4 days. Freeze the filling for up to 3 months. Thaw overnight in the refrigerator or use a warm water bath.