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Vegan Philly Cheese Steak Sandwich

Vegan Philly Cheese Steak Sandwich

Why would a vegan, ever care to create a vegan Philly cheesesteak sandwich? Even though I have had my fair share of food containing animal parts and by-products while growing up in France, I must confess that I have never tasted a steak sandwich during my carnivorous years in the US. For some reason, it didn’t appeal to me! But yesterday, my girlfriend suggested I made one for lunch. I wasn’t sure what I was going to use and how it was going to turn out. So I did a little research online since I was a neophyte in the art of steak sandwich! But how complicated could it be? Then, looking at what was in the fridge, there were some pepper Tofurky deli slices waiting to be used. That could work.

Turns out, it is fairly simple to make and doesn’t require a lot of ingredients. I was able to make a really delicious, low-fat counterfeit that even surprised me!  That was pretty cool! I didn’t have any French rolls, so I decided to go for an open sandwich. It is less bread that way. We were good to go!

By the way, this sandwich is cholesterol-free (only animal products and by-products contain cholesterol), low fat (just the oil for stir-frying the onions, and what’s in the cheese on top!) I used no mayonnaise or dressing for the bread because it doesn’t need it! You actually could lose weight on this!

So enjoy and indulge because there is nothing to be guilty about!
You saved a cow, made a great sandwich in the process, discovered a delicious new lunch dish… Life is good!

Roast beef Style Tofurky deli slices
daiya pepperjack shreds
daiya pepperjack shreds



Your Vegan philly cheesesteak sandwich is served!


Vegan Philly Cheese Steak Sandwich
Prep time
Cook time
Total time
A veganized version served as an open-face sandwich.
Recipe type: Entree
Cuisine: American
Serves: 4
  • 4 slices of good French bread (toasted or not)
  • ½ package of tofurkey roast beef style
  • 1-2 medium white or yellow onions sliced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 4-7 peperoncinis per person
  • ½ red pepper (if you digest them)
  • ⅓ cup vegan cheese Pepperjack Style shreds* or Jalapeno (Daiya has both)
  • *if you can’t find daiya pepperjack style shreds, don’t worry, you can use regular daiya cheese or Violife, just add some sea salt, black pepper, paprika, and a touch of chili powder.
  1. Slice the onion.
  2. Put a little vegetable oil in a frying pan and cook the onions over medium heat.
  3. Drizzle some balsamic vinegar and mix with the onion, then add the soy sauce. Cover and mix from time to time. Add a little water if needed until the onions are translucent.
  4. Open the Tofurky package and separate the slices. Slice in think strips.
  5. If you can digest bell peppers, take a half red or green pepper, remove the stem, the seeds, and slice in thin strips.
  6. I prefer pickled pepperoncini instead and it worked out even better because they were pickled and didn’t need much cooking.
  7. Mix the peppers or pepperoncini to the onion mixture. Cook the peppers for a few minutes or until they are more tender.
  8. Toast the bread if you want, not if you are using French rolls.
  9. In the frying pan, place the slices of bread buttered on one side and create 4 separate portions and sprinkle some of the daiya pepperjack shreds and cover to melt in.
  10. Place the bread on plates and quickly serve the steak mixture being careful to keep the melted cheese on top. It may require a spatula and a spoon to transfer successfully.

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