Vegan Mushroom Philly Cheesesteak
Few sandwiches hit as hard as a Philly cheesesteak, and this plant-based version absolutely delivers on that same saucy, savory, deeply satisfying energy. A double layer of portobello and cremini mushrooms gets seared in a hot skillet until deeply browned and glossy, giving you that meaty, umami-packed bite that makes the original so craveable. Vegan Worcestershire sauce, soy sauce, and smoked paprika round out the filling with a rich, complex flavor that tastes like it took way more effort than it actually did. The real showstopper is the cashew cheese sauce — soaked cashews blended smooth with nutritional yeast and lemon juice create something genuinely creamy and tangy, no dairy required. Spooned generously over the hot filling and piled into toasted hoagie rolls, it all comes together in a way that will genuinely surprise anyone who thinks plant-based cooking means compromising on comfort. This recipe makes four sandwiches, so it's perfect for a weeknight dinner or a casual get-together where you want to impress without spending all day in the kitchen.
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Learn more →Ingredients
4 servings
For the cashew cheese sauce
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- ½ cup water
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the filling
- 3 large portobello mushroom caps (about 12 oz total), stems removed, sliced ¼-inch thick
- 8 oz cremini mushrooms, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 tbsp olive oil, divided
- 1 tbsp vegan worcestershire sauce
- 1 tsp soy sauce
- ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- 4 vegan hoagie rolls, split
Instructions
- 1
Drain the soaked cashews and add them to a blender with the water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and no grit remains, about 2 minutes, scraping down the sides once. Set aside.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent with golden edges, about 10–12 minutes. Transfer to a plate and set aside.
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