Vegan Mushroom Philly Cheesesteak
Our Vegan Mushroom Philly Cheesesteak is a plant-based take on the classic Philadelphia Cheesesteak sandwich. Originating in one of America’s greatest cities, the Philly is undoubtedly one of America’s greatest sandwiches.
Ingredients
- 1 teaspoon vegan Worcestershire sauce
- ¼ teaspoon liquid smoke
- 1 teaspoon vegan beef-flavored bouillon paste or substitute 1 cube vegan beef-flavored bouillon
- 2 tablespoon low sodium soy sauce
- 2 tablespoon extra virgin olive oil divided
- 1 medium onion sliced
- 16 oz portobello mushroom caps sliced
- 3 cloves garlic chopped
- 2 bell peppers seeds and pith removed, sliced
- 4 slices of vegan provolone cheese we used @followyourheart provolone, but you can substitute Swiss cheese as well
- Salt to taste
- Freshly cracked black pepper to taste
- 4 hoagie rolls toasted
Instructions
- 1. Whisk together 1 tablespoon olive oil, Worcestershire sauce, liquid smoke, bouillon cube and soy sauce in a bowl. Set aside.
- Heat 1 tablespoon olive oil in a pan (that has a lid) over medium heat. Add onion, sprinkle with salt to draw out the moisture, and cook until translucent. Then add mushrooms, garlic and peppers and cook 5-7 mins, or until most of the liquid has evaporated and the mushrooms begin to brown. Add Worcestershire sauce mixture to the vegetables and stir to combine. Cook for 2-3 minutes. Season with salt and pepper, to taste.
- Arrange cheese slices in 1 layer over the top of the vegetables. Cover the pan and cook until cheese has melted. Mix together the cheese and vegetables. Fill the toasted hoagie rolls with the cheesy mushroom filling and enjoy!
Tried this recipe?Let us know how it was!