Philly “Cheesesteak” Sandwiches
Simply delicious plant-based and vegan-friendly Philly “cheesesteak” sandwiches. They can be made free from coconut, dairy, gluten, grain, nuts, and soy. This recipe takes 5 minutes to prepare and 25 minutes to cook, leaving you with four hefty sandwiches and a desire for seconds!
Servings
Ingredients
- 2 tbsp. plant-based butter
- 4 - 6 cloves of garlic (minced)
- 1/2 red onion (thinly sliced)
- 1/2 green or red pepper (thinly sliced)
- 1 tbsp. parsley flakes
- 1 tsp. adobo (I use Loisa’s Organic Adobo)
- 1/2 tsp. salt (optional)
- 1/2 tsp. black pepper
- 1 package of Plant Boss' Meatless Crumbles (or 4 servings of Walnut Meat Substitute)
- 6 tbsp. steak sauce
- 4 tbsp. liquid smoke (I use Wright's Hickory Liquid Smoke)
- 1 tsp. grilling steak seasoning (I use Watkins Organic Grilling Steak Seasoning)
- 4 - 6 slices of plant-based cheddar cheese (I make homemade cashew-based smoked cheddar cheese)
- 4 hoagies
Instructions
- Add the butter to a frying pan over medium-high heat.
- When the butter has melted and the pan is hot, add garlic, onion, pepper, and sauté until caramelized (this should take 5-10 minutes).
- While that's sautéeing, season it with parsley, adobo, salt, and pepper (don't use the grilling steak seasoning yet).
- In a second pan, cook the meat crumbles according to package instructions (or make four servings of walnut meat).
- When the produce has caramelized, add it to the meat substitute and cook over medium heat for five more minutes.
- Add the steak sauce, liquid smoke, and grilled steak seasoning. Cook for another five minutes, stirring often.
- Add the plant-based cheese, cover, and cook for three to five minutes or until the cheese melts. If the cheese isn't melting, add a little splash of water on the inner edge of the pan and cover to create steam to help it melt.
- When ready to serve, cut your hoagie and toast it if you wish. Load the hoagie with the Philly cheesesteak's deliciousness. Serve with a side of fries or loaded potato skins.
Notes
- When I made this gluten-free, I used BFree White Demi Baguettes. However, they were a bit too dense for my liking, so I slightly carved out the inner bread, and it was perfect.
