There are some foods that stick with you forever- not just for the taste, but for the memories they carry. For me, one of those meals was the classic cheesesteak sandwich from Charley’s Steakery at my local mall. Growing up, it was a treat I looked forward to: tender steak, gooey cheese, and a perfectly toasted bun.
When I stopped eating meat, I occasionally found myself craving those same familiar flavours and textures. Could I really recreate something so iconic, but in a plant-based way? At first, I relied on mushroom sandwiches. Don’t get me wrong- mushrooms sautéed with garlic and onions make an incredible sandwich. They’re savoury, juicy, and flavourful. But if you’ve ever had a cheesesteak, you know that part of the magic lies in the mouthfeel: that chewy, tender bite of steak that mushrooms alone just can’t replicate.
That’s why I was thrilled when Beyond Meat launched their Beyond Steak product line. While it doesn’t come out of the bag exactly like steak, with the right preparation (shredding it a little finer and seasoning it well) you can create a vegan cheesesteak that’s remarkably close to the real deal. And honestly? It hits all the nostalgic notes of my childhood favourite.
What Makes a Cheesesteak, a Cheesesteak?
Before diving into the vegan version, let’s talk about what makes the Philly cheesesteak so iconic. Traditionally, it’s made with thinly sliced beef, cooked on a griddle with onions, then topped with melted cheese (often provolone, American, or Cheez Whiz). The filling is tucked into a long, soft hoagie roll that’s toasted just enough to hold everything together.
It’s indulgent, comforting, and packed with flavour. But it’s not exactly plant-based.
The good news? With today’s variety of vegan products and some creative kitchen swaps, you can build a vegan cheesesteak sandwich that rivals the original in taste, texture, and comfort factor without compromising your values or health goals.
Why Beyond Steak Works for Vegan Cheesesteak
I’ve experimented with many meat substitutes, from seitan to tempeh to jackfruit. Each has its strengths, but for recreating the cheesesteak, Beyond Steak has a unique advantage: it’s chewy, savoury, and holds up to high-heat cooking.
The trick? Don’t just dump it from the bag into your skillet. I like to shred or chop it a bit finer, so it mimics the thin slices of steak used in traditional cheesesteaks. Then, season generously. A pinch of garlic powder, onion powder, smoked paprika, and even a touch of soy sauce or vegan Worcestershire goes a long way toward enhancing that umami depth.
Building the Perfect Vegan Cheesesteak
Here’s where the magic happens. A cheesesteak isn’t just about one component, it’s about the way everything works together. Let’s break down the essentials:
1. The Steak Base
As mentioned, Beyond Steak is my choice for this recipe. Cook it hot and fast in a cast-iron skillet or large frying pan to develop a bit of caramelization. Add onions, peppers, and mushrooms for extra flavor and texture.
2. The Cheese
Cheese is a big part of what makes a cheesesteak indulgent. Thankfully, there are plenty of amazing dairy-free cheeses now available. I love using a good vegan provolone or mozzarella. Once the sandwich is assembled, a quick run under the broiler melts everything together beautifully.
3. The Bun
Don’t skimp on the bread! A sturdy yet soft hoagie roll is key. I like to lightly butter (with vegan butter) and toast the inside of the roll before filling it. It adds crunch and helps keep the sandwich from getting soggy.
4. The Toppings
Classic toppings include sautéed onions and peppers, but you can get creative. Jalapeños, hot sauce, or even pickled banana peppers bring a fun twist. For me, caramelized onions are non-negotiable as they add a sweetness that balances the savoury filling.
Step-by-Step: How to Make Vegan Cheesesteak
- Prep the Beyond Steak – Shred or chop into smaller strips.
- Cook the Veggies – In a skillet, sauté sliced onions, bell peppers, and mushrooms until caramelized. Remove and set aside.
- Cook the Steak – In the same skillet, toss in your seasoning and cook Beyond Steak until browned and heated through. Add back the veggies and toss everything together.
- Toast the Bun – Butter the inside of your hoagie roll with vegan butter and toast lightly.
- Assemble & Melt – Pile the filling into the bun, top with vegan cheese, and broil for 1–2 minutes until melted and golden.
- Serve Hot – Add extra toppings if desired and enjoy immediately!
Why You’ll Love This Vegan Cheesesteak
- Nostalgic flavors: Brings back all the memories of the original mall or Philly cheesesteak, without the meat.
- Hearty & satisfying: Beyond Steak delivers the chewy texture and bite you expect in a cheesesteak.
- Easy to make: Minimal prep and cooks in under 30 minutes.
- Crowd-pleasing: Even non-vegans love this sandwich- it’s indulgent comfort food everyone can enjoy.
Variations to Try
- Mushroom Lover’s Cheesesteak: Swap half the Beyond Steak for portobellos or creminis.
- Spicy Kick: Add jalapeños, sriracha, or chipotle mayo for heat.
- Garlic Aioli Upgrade: Spread a vegan garlic mayo on the bun before filling.
- Open-Faced Cheesesteak Melt: Pile filling on a single slice of bread, top with vegan cheese, and broil.
Final Thoughts
This vegan cheesesteak recipe is proof that plant-based comfort food can be just as indulgent, nostalgic, and crave-worthy as the original. The chewy Beyond Steak, melted dairy-free cheese, caramelized veggies, and toasted hoagie roll come together for a sandwich that satisfies on every level.
For me, it’s more than just a sandwich—it’s a bite of memory, reimagined in a way that fits my lifestyle today. Whether you’re a longtime vegan, plant-curious, or simply looking for a delicious new recipe to try, this one is a must.
So grab your skillet, warm up your broiler, and get ready to sink your teeth into a vegan cheesesteak that hits all the right notes. It may just become one of your new favourites, too.
The Ultimate Vegan Cheesesteak with Beyond Steak
Equipment
- Silicone baking sheet liner recommended
Ingredients
- 1 tbsp olive oil extra virgin
- 1 large green pepper thinly sliced
- 1 medium onion thinly sliced
- 1 package Beyond Steak thinly sliced
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp smoked paprika (or sub regular paprika)
- ¼ tsp salt
- ¼ tsp black pepper ground
- splash vegan Worchestershire sauce (optional)
Other
- 4 buns or hoagie rolls
- vegan butter to taste
- vegan cheese (vegan provolone slices, or I usually use Daiya mozzarella shreds)
- vegan mayonnaise to taste
- lettuce chopped
- tomatoes chopped
Instructions
- Heat a large skillet over medium heat. Add the oil and, once warmed, toss in the sliced peppers and onions. Sautee to soften, approximately 3-5 minutes.
- Next, add in the Beyond Steak and the seasoning (onion powder, garlic powder, paprika, salt, ground black pepper) to the pan with the onions and cook until lightly browned. Add a splash of vegan Worcestershire sauce, if desired, and mix in well.
- Prepare your hoagie rolls. Add a smear of butter to the insides of each bun and place on a lined baking sheet.
- Spoon the cooked Steak filling onto each hoagie roll and top with your favourite vegan cheese.
- Broil for approximately 2 minutes, careful to ensure your sandwiches do not burn. The buns should just crisp up slightly and the cheese should begin to melt.
- Remove from the oven and smear on some vegan mayonnaise to the top underside of the bun. Add your lettuce and tomato and any other desired toppings. Slice and enjoy!
Notes
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