Vegan Philly Cheesesteak

🛒 Ingredients

• #Filling & Aromatics:;
• 12 oz (340 g) vegan ground beef‑style crumbles OR thinly sliced portobello/shiitake mushrooms
• 1 medium yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil or neutral vegetable oil,, 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika,, ½ tsp onion powder,, ½ tsp garlic powder,, ½ tsp black pepper
• Pinch of salt (adjust to taste)
• Optional: ¼ tsp red pepper flakes for a little heat
• #Cheese & Bread:
• 4 soft hoagie rolls or sub rolls (vegan‑friendly)
• 8–10 slices vegan provolone or cheddar cheese, OR 1 cup homemade vegan cheese sauce
• Optional: 1 tbsp vegan butter for toasting rolls

👩‍🍳 Instructions

1. 1

   Sauté vegetables: Heat oil in a large skillet over medium heat. Add sliced onion and bell pepper; cook for 8–10 minutes, stirring often, until soft and deeply golden and caramelized. Add minced garlic and cook for 30 seconds more until fragrant.

2. 2

   Cook the plant‑based protein: Add the vegan crumbles or sliced mushrooms to the pan. Stir in soy sauce, smoked paprika, onion powder, garlic powder, black pepper, and red pepper flakes (if using). Cook for 8–10 minutes until fully browned, crispy in spots, and well coated in seasoning. Taste and add salt if needed

3. 3

   Melt the cheese: Turn heat to low. Layer the vegan cheese slices evenly over the filling, or pour over cheese sauce. Cover the pan for 1–2 minutes just until the cheese is fully melted and creamy.

4. 4

   Prep the rolls: Slice the hoagie rolls lengthwise. Lightly toast them in a separate pan with a little vegan butter if you like, for extra texture.

5. 5

   Assemble & serve: Spoon the hot cheesy filling generously into each roll. Serve immediately while hot — just like the classic Philly style!