PHILLY CHEEZESTAK
Philly Cheesesteak – this has to be in my top favorite sandwiches before going plant-based. I’ve tried many times to crack the Philly Cheesesteak recipe without using faux meats. Nothing against faux meats; I just prefer good ol’ veggies and plants. After few different tries, I can safely say this Philly Cheesesteak is now in my top favorite plant-based sandwiches along with the DAT and Chickpeas Salad sandwiches.
I honestly cannot tell you what it is about a Philly Cheesesteak that makes me so happy. The oiliness of the protein, flavor of the peppers and onion, smokiness of the provolone, or the bread that soaks it all up. All the flavors and ingredients work together to create an amazing sandwich. I know some will turn their nose up at the idea of provolone on a Philly Cheesesteak. Don’t worry; I have you covered. There is an awesome alternative to cheese sauce in the HolidaySlay cookbook. I told you before- it has the word holiday in the name, but it’s good all year.
Typically plant-based Philly Cheezesteaks will swap the steak for mushrooms. I am doubling the protein in this recipe and using mushrooms and jackfruit as the meat alternatives. The jackfruit provides the chopped steak feel, while the mushrooms add an extra level of meatiness that is always welcomed in this type of sandwich. Everything is topped with a provolone cheeze sauce. My mouth is watering just writing about it so let’s get into the recipe.
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Let’s get into the Recipe!
THE RECIPE
The is easy but requires a little preparation the day before. The first step is draining and shredding the jackfruit. Place shredded jackfruit in a container. Make sure the container has a lid for later. Set aside while making the marinade. In a small bowl, whisk beef broth base, ground cumin, water, Johnny Fleeman’s Gourmet Steak Marinade and Seasoning, garlic powder, onion powder, ground black pepper, salt, sweet paprika, and vegetable oil together to make the marinade. Pour marinade over the jackfruit. Give it a good stir and cover tightly with a lid. Place the container in the refrigerator overnight.
The next day is when the work starts! Add coconut milk, nutritional yeast, salt, garlic powder, lemon juice, and tapioca starch into a blender. Blend until smooth. Pour cheeze mixture into a small pot through a strainer. The strainer will keep the lumps out. Use a whisk to push sauce through the strainer. Heat cheeze sauce over medium heat and bring to a small boil. Be sure to whisk while heating. Once the sauce begins to boil, reduce to low heat, and continue whisking over low heat as the sauce thickens 5-10 minutes. Once the sauce can coat the whisk, remove from the heat. Carefully pour the sauce into a container. Cover tightly and place in the refrigerator for at least 30 minutes to thicken more.
Next, preheat the oven to 375F degrees. You will need this later to toast the bread. While the oven is heating, grab a medium saute pan to start with the Philly Cheezesteak filling. Heat vegetable oil in the pan over medium heat. Add onions and green bell pepper. Saute until onions are almost transparent. Throw in the marinated jackfruit shreds. Saute together until onions are transparent. Then, add in the mushrooms. Use a wooden spoon to break up the mushrooms while sauteing - cook for about 5 more minutes. Reduce heat to low. Add the desired amount of cheeze sauce atop the jackfruit mixture. Place a lid on the pan. Let sit until cheeze sauce is warm.
THE ASSEMBLY
The oven should be preheated now. Slice the demi French baguette loaf. Place open-faced on a baking sheet. Bake until toasted - about 3-5 minutes, depending on your preference. Carefully remove the loaf from the oven. Once the loaf is cool enough to handle, spread vegan mayo on the inside of the loaf. Scope the cheeze, mushroom, and jackfruit filling. Add the desired amount to the loaf. This recipe will make 2 sandwiches.
COOKING NOTES
Not sure how to prep jackfruit? No worries, see our helpful “How To” post to learn how to drain and shred jackfruit.
If you like a little extra saltiness and sweetness in your Philly Cheezesteak filling, add a half tablespoon of soy sauce to the filling right before it is done cooking. This will also add a little extra color to the filling.
Not a fan of mushrooms? No worries! Just leave them out. The recipe is just as good without the mushrooms.
Just A Suggestion…
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Philly CheezeSteak
Ingredients
- ½ Tbsp vegetable oil
- 1 small white onion - chopped
- 1 green bell pepper - chopped
- 1 container of baby bella mushrooms – 8oz
- 2 demi French baguette loaf
- Vegan mayo
- 1 can jackfruit – 20 oz, drained and shredded
- 1 Tbsp beef broth base
- 1 ½ Tsp ground cumin
- 6 Tbsp water
- -2 Tbsp Johnny Fleeman’s Gourmet Steak Marinade and Seasoning
- 1Tsp garlic powder
- 1Tsp onion powder
- ½ Tsp ground black pepper
- ¼ Tsp salt
- ½ Tsp sweet paprika
- 1 Tsp vegetable oil
- 1 C. unsweetened coconut milk
- 1 Tbsp nutritional yeast
- 1 Tsp salt
- 1 Tsp garlic powder
- 1Tbsp lemon juice
- 2 Tsp tapioca starch
Instructions
- Add shredded jackfruit to a container.
- In a separate small bowl, whisk the remaining jackfruit ingredients to create the marinade. Once mixed well, pour over shredded jackfruit. Stir to coat.
- Place a lid over the container and place it in the refrigerator to marinate overnight.
- Next day, make the cheeze sauce. Add coconut milk, nutritional yeast, salt, garlic powder, lemon juice, and tapioca starch into a blender. Blend until smooth.
- Pour cheeze mixture into a small pot through a strainer. Use a whisk to push the sauce through the strainer.
- Heat cheeze sauce over medium heat to a small boil. Whisk while heating. Once the sauce begins to boil, reduce to low heat, continue whisking over low heat as the sauce thickens 5-10 minutes.
- Once the sauce can coat the whisk, remove it from heat. Carefully pour the sauce into a container. Cover tightly and place in the refrigerator for at least 30 minutes to thicken more.
- Preheat oven to 375F degrees.
- In a medium saute pan, heat vegetable oil over medium heat. Add onions and green bell pepper. Saute until onions are almost transparent.
- Add jackfruit shreds. Saute until onions are transparent.
- Add mushrooms. Use a spatula to break up mushrooms while cooking - cook for 5 minutes.
- Reduce heat to low. Add the desired amount of cheeze sauce on top of the mushroom and jackfruit mixture. Place a lid on the pan. Let it sit until cheeze sauce heats through.
- Slice the demi French baguette loaf. Place open-faced on a baking sheet. Bake until toasted - about 5 minutes, depending on your preference.
- Carefully remove loaf from the oven.
- Spread vegan mayo on the loaf. Scope the cheeze, mushroom, and jackfruit filling. Add the desired amount to the loaf. Enjoy.
