Easy Vegetarian Philly Cheesesteak (No Mushrooms)
Vegetarian Philly cheesesteak made with Impossible meat instead of mushrooms. A savory, meatless sandwich with melted cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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½ medium onion, diced
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½ green bell pepper, diced
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½ tablespoon olive oil
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½ teaspoon salt
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12 ounces Impossible ground meat
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1 teaspoon steak seasoning (such as Montreal steak seasoning)
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2 teaspoons vegan Worcestershire sauce
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½ teaspoon freshly ground black pepper
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3–4 slices provolone cheese (or vegan cheese, if making vegan)
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4 crusty rolls or French bread
Instructions
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Cook the vegetables
Heat olive oil in a large skillet over medium heat. Add the onion and green bell pepper with the salt. Sauté until the onion is translucent and the vegetables are softened but still have some texture. Transfer to a plate and set aside. -
Brown the Impossible meat
In the same skillet, add the Impossible ground meat. Season with steak seasoning, vegan Worcestershire sauce, and black pepper. Cook, breaking it up gently, until browned and cooked through. -
Combine the filling
Return the cooked onion and bell pepper to the skillet. Stir to combine and cook for another 1–2 minutes until heated through. -
Melt the cheese
Spread the mixture evenly in the pan. Lay the provolone slices over the top, cover with a lid, and let the cheese melt using the residual heat. If needed, turn the heat to low briefly while keeping the pan covered. -
Assemble the sandwiches
Spoon the cheesy filling onto the sliced rolls and serve immediately.
Notes
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To make this recipe vegan, use vegan cheese that melts well and vegan-friendly bread.
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Worcestershire sauce often contains anchovies, so be sure to use a vegetarian or vegan version.
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Leftover filling can be stored in an airtight container in the refrigerator for up to 2–3 days.