Vegan Philly Cheesesteak

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Forget everything you thought you knew about Philly Cheesesteaks! This vegan version is a flavour explosion – meaty, cheesy, and utterly satisfying. Mushrooms take centre stage, delivering a hearty bite, while tofu adds the perfect chew. Get ready for layers of smoky, savoury deliciousness – no steak required! If you think a meatless cheesesteak can’t deliver, this recipe will change your mind.

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😋 Why this recipe works?

This vegan Philly cheesesteak recipe delivers the rich, savoury flavours and satisfying texture you crave in the classic sandwich – no meat required! Mushrooms provide the hearty base, while tofu adds a satisfying chew. A symphony of umami-boosting ingredients like Henderson’s Relish, soy sauces, nutritional yeast, and MSG intensify the savoury depth, with the balance of maple syrup and smoky notes rounding out the flavour profile.

🌱 Some history of the Philly Cheesesteak

The legendary sandwich has humble beginnings. In the 1930s, Philadelphia hot dog vendors Pat and Harry Olivieri created a simple lunch of grilled beef and onions on a roll. Cheese was added a little later. Today, the Philly Cheesesteak’s popularity proves that deliciousness can be endlessly adaptable with my vegan version that’s better than any original!

📝 Ingredient notes

Mushrooms: The star of the show! Mushrooms provide the hearty, meaty texture that’s essential to a vegan Philly Cheesesteak. I use simple button mushrooms, but any would work. Something like oyster mushrooms would be great here!

Smoked Extra Firm Tofu: Adds chew and protein, mimicking the texture of steak. I like this smoked one I get from Aldi, as you get a little extra free flavour, but really any extra firm tofu will work fine.

Onion: Adds sweetness and a classic flavour that complements the other ingredients.

Henderson’s Relish: A classic British condiment that adds a unique, tangy depth of flavour. If unavailable, substitute with a vegan Worcestershire sauce .

Light and Dark Soy Sauces: These have the essential salty, umami richness. Use tamari for a gluten-free option.

Maple Syrup: Balances the savoury flavours with a touch of sweetness. Agave nectar is a good substitute.

Liquid Smoke: Imparts a smoky flavour reminiscent of grilled meat. In General it’s a great ingredient to have around if you’re making fake meats.

Garlic and Onion Granules: These both provide a flavorful base and boost savoriness. They work differently, almost better in some ways to the fresh aromatics so they are not a straight swap.

Smoked Paprika: Adds another layer of smoky depth.

Nutritional Yeast: A vegan staple! It contributes a cheesy, savoury flavour that’s key to a great cheesesteak.

Vegetable Stock Powder: A little extra boost of savoury richness. Substitute with bouillon or leave out if needed.

MSG: This flavour enhancer amps up the umami – don’t be afraid of it, a little goes a long way!

Oil: Essential for cooking the mushrooms, tofu, and onion. It also adds the fatty mouth feel that we need to create a meaty texture. Choose a neutral-flavoured oil with a high smoke point. I generally use sunflower, but something like canola would be great.

🥣 How to make vegan Philly cheesesteak

Prep the ingredients: Slice the tofu and mushrooms thinly. Dice the onion into 1 cm chunks.

Roast the mushrooms and tofu: On a baking tray, toss the mushrooms and tofu with 4 tbsp of oil, salt, and pepper. Roast for about 20 minutes, or until they are slightly crispy and most of the moisture has evaporated.

Mix the seasoning sauce: While the tofu and mushrooms roast, combine the Henderson’s relish, soy sauces, maple syrup, liquid smoke, onion and garlic granules, nutritional yeast, vegetable stock powder, and MSG in a bowl.

Make the nacho cheese sauce: Prepare a batch of your favourite vegan nacho cheese sauce.
Saute the onions: In a large frying pan, heat the remaining 2 tbsp of oil and fry the diced onions until softened and translucent.

Combine and cook: Add the roasted mushrooms and tofu to the pan with the onions. Pour in the seasoning sauce and stir well to coat. Cook over medium heat, stirring occasionally, until the liquid reduces and the mixture reaches your desired consistency.

Toast the buns: Slice open your chosen buns and lightly toast the insides.
Assemble: Fill each toasted bun generously with the cheesesteak filling. Drizzle a generous amount of nacho cheese sauce over the top.
Serve and enjoy: Get ready for a delicious and messy experience – there’s no eating a Philly Cheesesteak with dignity!

💡 Tips for getting it right!

Dehydrate the mushrooms for the best texture. Roasting the mushrooms until slightly crispy helps them mimic the satisfying chew of a classic cheesesteak.
Don’t skimp on the nacho cheese sauce. A generous drizzle of cheesy goodness is essential for that classic Philly cheesesteak experience.

🎨 Potential variations

Spicy Vegan Philly Cheesesteak with Jalapeños: Kick up the heat by adding pickled or fresh jalapeño slices to the mix.
Vegan Philly Cheesesteak Stuffed Peppers: Load up bell peppers with the cheesesteak filling and bake for a satisfying and healthier twist.

🤔 Frequently asked questions

Can I use a different type of mushroom?

Absolutely! Button mushrooms are super accessible, but oyster, portobello, or other varieties offer their own unique textures and flavours. Experiment and find your favourite!

I don’t have Henderson’s Relish, what can I use instead?

Henderson’s offers a unique flavour profile, but vegan Worcestershire sauce is a good substitute. It adds the same kind of tangy, umami depth.

Do I have to roast the mushrooms and tofu?

While roasting adds the best texture, you can saute the mushrooms and tofu directly in the pan if you’re short on time. However, you might need to cook them a little longer to achieve a similar chew.

Can I make this recipe gluten-free?

Yes! Ensure your soy sauce is replaced with tamari and double-check that your buns and nacho cheese sauce are gluten-free- many vegan options are!

Can I make this cheesesteak filling ahead of time?

Yes! The mushroom and tofu mixture keeps well in the fridge for 3-4 days. Reheat gently before assembling your sandwiches. This makes it an ideal meal-prep option.

My cheesesteak filling seems a bit dry, what can I do?

Just add a splash of vegetable broth or water to the pan while cooking to help create a saucier consistency. If it’s too wet, just cook it out a little longer until some of the liquid has evaporated.

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