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Vegan Portobello Cheesesteak Sandwiches

September 24, 2019 By Dianne 10 Comments

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Vegan Portobello Cheesesteak Sandwich with text overlayPhilly cheesesteaks get a healthy makeover in this easy recipe! Vegan Portobello Cheesesteak Sandwiches are the ultimate veggie-packed comfort food meal. With the combination of meaty mushrooms and creamy dairy-free cashew cheese, these tasty sandwiches are a lunchtime favorite in my house! They’re great for a light dinner, too.

portobellos, peppers, onion, cheese saucePhilly Cheesesteaks

I ate a lot of cheesesteaks in my younger years. Well, what I ate could probably barely pass for what we know as a cheesesteak, but that’s what I called it. My mom frequently bought frozen Steak-Umms, which were easy enough for a teenager to heat up. I would cook the thin slices of “meat” and then put them on a roll with American cheese, and that would be my meal.

cooked mushrooms and peppersOf course, I gave those disgusting sandwiches up after going vegetarian during college. There was a point in the mid-2000s when Tofurky was making cheesesteak-style slices, and I would cook them up and serve them with Tofutti cheese on a bun. Those sandwiches weren’t much better than the ones I ate as a teen, but there was a certain nostalgic quality to them.

drizzling cheese sauce on sandwichesVegan Cheesesteaks

Since then, I’ve had cheesesteak sandwiches at various vegan eateries. Most of them have been seitan based, and all of them have been much tastier than those Steak-Umm sandwiches from my meat-eating days. I like to make them at home, and when I do, I often use hearty portobello mushrooms.

Portobello mushrooms are a great substitute for meat when veganizing omnivore recipes. And they’re loaded with nutrients, so they’re a much healthier option! Portobellos are low in calories and fat-free, and they are a good source of copper, selenium, and vitamin B6. 

two vegan portobello cheesesteak sandwiches Vegan Portobello Cheesesteak Sandwiches

These Portobello Cheesesteaks are super easy to make! You just slice your veggies and throw them in a pan!

  • First, you cook the onion until it begins to soften and brown.
  • Then, you add the mushrooms, peppers, and spices to the pan and continue to cook.
  • Once all of the vegetables are soft, you just place the mixture in rolls and top with cheesy sauce.

It’s that simple! 

portobello cheesesteak sandwich in my handI like to use my Cashew Cheese Sauce in this recipe. It’s easy to make, and it freezes well, so I often have some on hand. Veggie-Packed Vegan Cheese Sauce can be used, too. You can also use store-bought dairy-free cheese sauce, if you’re short on time.

close up of vegan portobello cheesesteak sandwich

two portobello cheesesteaks square
5 from 1 vote
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Vegan Portobello Cheesesteak Sandwiches

Philly cheesesteaks get a healthy makeover in this easy recipe! Vegan Portobello Cheesesteak Sandwiches are the ultimate veggie-packed comfort food meal. Paired with a side salad, they're terrific for lunch or dinner.

Course Sandwich
Cuisine American
Keyword portobello cheesesteak, vegan cheesesteak
Prep Time 10 minutes
Cook Time 20 minutes
Yields 4 Sandwiches
Calories 294 kcal
Author Dianne

Ingredients

  • 1 teaspoon neutral-flavored vegetable oil
  • 1 medium yellow onion sliced into half-moons
  • 2 cloves garlic minced
  • 4 large Portobello mushrooms sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • green bell pepper sliced into thin strips
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • pinch red pepper flakes optional
  • 4 whole wheat or gluten-free submarine sandwich rolls
  • ½ cup Cashew Cheese Sauce

Instructions

  1. Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes.

  2. Add the garlic, mushrooms, bell peppers, salt, black pepper, onion, garlic, and red pepper. Cook for 10 to 15 minutes, until the mushrooms are fragrant, soft, and browned around the edges.

  3. While the vegetables are cooking, slice and toast the rolls.
  4. Divide the mushroom mixture evenly among the four rolls. Top each sandwich with 2 tablespoons of cashew cheese. Serve immediately.

two portobello cheesesteaks square

Other Recipes You Might Enjoy Include:

  • Sloppy Joe’s with Tempeh and Mushrooms
  • Cajun French Fry Po’ Boy with Vegan Mushroom Gravy
  • Stuffed Portobello Mushrooms
  • Tempeh and Mushroom Fricassee
  • Roasted Mushroom and Caramelized Onion Shepherd’s Pie

vegan cheesesteak horizontal

 

 

 

Filed Under: Vegan Recipes, Vegan Sandwich Recipes Tagged With: cheesesteak, plant-based, Plant-based food, plant-based recipe, portobello cheesesteak, portobello mushrooms, Vegan, vegan cheesesteak sandwiches, vegan food, vegan sandwich, vegan sandwiches, Veganism

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Becky Striepe says

    June 1, 2016 at 8:11 AM

    Oh my gosh, that looks so good! I love that you’re using homemade cheese sauce, too!

    Reply
    • Dianne says

      June 1, 2016 at 9:47 AM

      Thank you, Becky!

      Reply
  2. Leinana Two Moons says

    June 1, 2016 at 1:25 PM

    Those look amazing!!! I thought I was the only one who grew up making myself Steak-Umm sandwiches, I remember standing on a chair making them because I was too small to reach the stove!

    Reply
    • Dianne says

      June 1, 2016 at 1:29 PM

      Thank you, Leinana! That’s so funny! It’s good to know that there’s a fellow Steak-Umm survivor out there! 🙂

      Reply
  3. Kristina says

    June 1, 2016 at 3:38 PM

    mmm, I’ve been craving sandwiches like CRAY lately – this will have to be my next one!

    Reply
    • Dianne says

      June 1, 2016 at 4:11 PM

      Enjoy!

      Reply
  4. Cadry says

    June 2, 2016 at 12:13 PM

    Wow, that is definitely my kind of sandwich! You’ve got to love a hearty sandwich that requires both hands for eating. 🙂

    Reply
    • Dianne says

      June 2, 2016 at 12:49 PM

      Thank you, Cadry! Enjoy! 🙂

      Reply
  5. Marzena says

    February 28, 2021 at 7:38 PM

    5 stars
    We made this tonight and it was sooo good. It’s going into our rotation! Thank you so much!

    Reply
    • Dianne says

      February 28, 2021 at 7:56 PM

      I’m so glad you enjoyed it!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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