This easy Vegan Philly Cheesesteak comes together with only 9 ingredients and tastes amazing. Juicy vegan ground beef, caramelized onions, and melty vegan provolone are tucked into soft sandwich rolls for a classic, comforting sandwich.
Looking for more vegan ground beef recipes? Try my Vegan Sloppy Joes, Vegan Spaghetti, and Vegan Bolognese Sauce for hearty, flavorful meals. They're easy to make and perfect for weeknight dinners.
This recipe is foolproof and made to keep things simple. Using vegan ground beef means you don’t have to spend time making your own Seitan or other substitutes from scratch, and it’s also easy to find in most grocery stores.
And when it comes to the cheese, vegan provolone slices are all you need for that gooey, melty finish, so there’s no need to make a separate sauce. Everything comes together in a way that’s quick and easy, and honestly this Vegan Philly Cheesesteak has become my new obsession!
Ingredients for Vegan Philly Cheesesteak
- Olive oil: Olive oil works great in this recipe, but you can also use vegetable oils like canola or sunflower. Vegan butter is another good option if you want a richer flavor.
- Onion: I use yellow onion, but you can also go with white or red. Some people add green bell pepper, but I like it better with just onion because it saves time and the original recipe doesn’t include peppers.
- Vegan ground beef: This option is easy to find and much quicker than using soy curls or making seitan from scratch. Other store-bought beef substitutes also work well, and you can try lentils, mushrooms, or TVP if you prefer a more whole-food alternative.
- Salt.
- Ground black pepper.
- Garlic powder.
- Vegan provolone cheese: I use Violife smoked provolone slices, but any vegan cheese slices that melt well will work. If you can’t find vegan cheese, you could sprinkle about 2 to 3 tablespoons of nutritional yeast instead, or add some of my Vegan Cheese on top.
- Rolls: Hoagie rolls are the traditional choice, but any soft sub roll works. If you can’t find them, use whatever sandwich rolls you have on hand, or even a baguette.
- Vegan mayo: Homemade vegan mayo is healthier, cheaper, and super tasty. It only takes 2 minutes to make, but store-bought vegan mayo works too.
Find the full recipe with exact measurements in the recipe card below.
How to make Vegan Philly Cheesesteak
Step 1: Heat 1 tablespoon of oil in a large skillet over medium-high heat, add the onion, and cook for 8–10 minutes until soft and caramelized.
Step 2: Remove the onion from the skillet. Pour in the rest of the oil, add the vegan ground beef with the salt, pepper, and garlic powder, and cook for 6–8 minutes until nicely browned.
Step 3: Put the onion back into the skillet and stir to combine with the beef.
Step 4: Lay the vegan cheese slices on top in a single layer.
Step 5: Lower the heat, cover with a lid, and let it cook for about 5 minutes until the cheese softens. Stir gently so it blends into the filling.
Step 6: While the cheese is melting, cut the rolls almost through and toast them on a pan or griddle until golden.
Step 7: Spread vegan mayo inside each roll.
Step 8: Stuff the rolls with the cheesesteak mixture and enjoy immediately.
Storage instructions
Fridge: Store the filling in an airtight container in the fridge for up to 4–5 days. Keep the rolls and mayo separate so they don’t get soggy.
Freezer: The cheesesteak filling freezes well. Place it in a freezer-safe container or bag and store for up to 2–3 months.
Reheat from the fridge: Warm the filling in a skillet over medium heat for 3–5 minutes, or until heated through. You can also microwave it in short intervals, stirring in between.
Reheat from the freezer: Thaw overnight in the fridge, then reheat in a skillet over medium heat until hot. Add a splash of Vegetable Broth or water if it looks a bit dry.
Frequently asked questions
You can swap the vegan ground beef for other types of store-bought beef substitutes, Seitan, soy curls, or TVP. If you go with soy curls or TVP, you’ll want to season them well or add extra spices so the flavor is closer to beef. Lentils and mushrooms are also great whole-food alternatives, though the texture will be a bit different.
Yes! Any vegan cheese slices that melt well will work. If you don’t have vegan cheese, you can sprinkle 2–3 tablespoons of nutritional yeast for a cheesy flavor, or add some of my Vegan Cheese on top.
Philly cheesesteaks are usually made with hoagie rolls, with Amoroso rolls being the most traditional option. Any sub-style bread that’s soft on the inside but sturdy enough to hold the filling will work. If you can’t find hoagie rolls, just use whatever sandwich rolls you have on hand. In a pinch, even a baguette or another roll-shaped bread will do, though the texture will be a bit different.
Yes, you can! Green bell peppers and mushrooms are both popular add-ins for a Philly cheesesteak. I keep mine simple with just onions since that’s closer to the classic version, but feel free to add them if you like.
It goes really well with Baked French Fries, Baked Sweet Potato Fries, Potato Wedges, or onion rings.
It’s also delicious with a side salad like Vegan Coleslaw, Vegan Caesar salad, or a fresh garden salad.
For something lighter, you can serve it with roasted veggies, grilled corn, or a simple Vegan Tomato Soup.
Classic sides like chips and pickles also pair perfectly and make it feel like a true deli-style meal.
More vegan beef recipes
Vegan Philly Cheesesteak
Ingredients
- 2 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 1 pound vegan ground beef
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 8 slices vegan provolone cheese, I used Violife Just Like Smoked Provolone, but any meltable vegan cheese works
- 4 hoagie or sandwich rolls
- 4 tablespoons vegan mayo
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the onion and cook for about 8–10 minutes, stirring occasionally, until golden and caramelized.
- Remove the onion from the skillet and set aside. Add the remaining tablespoon of oil, then stir in the vegan ground beef along with the salt, black pepper, and garlic powder. Cook for 6–8 minutes, or until browned.
- Return the onion to the skillet and mix well with the vegan beef.
- Arrange the vegan cheese slices on top of the mixture in a single layer.
- Reduce the heat to low, cover the skillet with a lid, and cook for about 5 minutes, until the cheese softens. Stir gently so it melts evenly into the mixture.
- While the cheese melts, slice the rolls almost all the way through and lightly toast them on a skillet or griddle until just golden. This helps keep the bread from getting soggy.
- Spread vegan mayo on the inside of each roll.
- Fill the rolls with the cheesesteak mixture and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for 4–5 days.
- You can also freeze them in an airtight container or freezer-safe bag for up to 3 months.
- If stored in the fridge, reheat in a skillet over medium heat or in the microwave until hot.
- If frozen, thaw overnight, then reheat in a skillet with a splash of broth or water if needed.
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