Vegan Portobello Mushroom Philly Cheesesteak

Find out how to make a plant based version of the iconic Philly Cheesesteak using portobello mushrooms. Get the recipe below. 

A true icon

The Philly Cheesesteak sandwich is iconic – a soft roll, stuffed with thinly sliced beef and topped with molten cheese. It’s as delicious as it is simple and so it’s no surprise that arguments have raged for decades about how the perfect Philly cheesesteak is made. But given that we are making a vegan version today, we don’t have to worry about which precise cut of beef should be used and which cheese reigns supreme! Instead, we’re going to use portobello mushrooms for their meaty texture and umami flavour. We’re also going to add sauteed onions and sweet peppers – some purists say these have no place on a traditional Philly cheesesteak but trust me they taste great! Last but not least, we’re going to add cheese. If you’re based in the UK it has to be vegan Applewood or Violife extra mature cheddar. Both brands melt beautifully and taste just like the real deal. It really is that easy. So what are you waiting for? Grab a roll and let’s make lunch!

The recipe

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Vegan Portobello Mushroom Philly Cheesesteak

This plant based Philly cheesesteak uses portobello mushroom for that meaty bite and umami flavour!

Course lunch

Cuisine American

Keyword black pepper, cheese, green pepper, mayonnaise, mushroom, onion, portobello mushroom, red pepper, salt, sandwich, vegan cheese, vegan mayonnaise

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 people

Author Emma Walton

Ingredients

• 2 tbsp non-dairy butter
• 1 onion diced
• 0.5 green pepper sliced
• 0.5 red pepper sliced
• 4 portobello mushrooms sliced
• 1 clove garlic minced
• salt and pepper
• 100 grams vegan cheese e.g. Applewood or Violife

Instructions

1. Melt the non-dairy butter in a frying pan and fry the onions with a little salt for 5 minutes.

2. When the onions begin to soften add the green and red peppers and cook for 5 minutes, stirring regularly.

3. Add the garlic and the mushrooms and cook for another 5 minutes or until the vegetables are all soft.

4. In the meantime, Slice the sub roll in half and toast lightly.

5. Top with the mushroom, onion, pepper and molten cheese mix - make sure you get all of the delicious buttery juices from the bottom of the pan.

6. Top with the second half of the roll and serve immediately,

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