Our gluten-free vegan Philly cheesesteak recipe is the best vegan Philly cheesesteak recipe we’ve had! So if you have a hankering for a vegan Philly cheesesteak, we guarantee that you’ll love our vegan Philly cheesesteak recipe! It’s just amazing, it’s also the most authentic tasting vegan Philly cheesesteak we’ve ever had, and it’s easy to make at home!
What Goes Into a Vegan Philly Cheesesteak?
One of the reasons that so many Philly cheesesteak recipes in general, and vegan Philly cheesesteak recipes in particular, don’t taste like an authentic Philly cheesesteak is because those recipes try to add their own spin, and jazz it up. For example, we’ve seen a recipe that has you mix garlic into the mayonnaise, and of course many of them include mushrooms. We will admit to sometimes adding green peppers to ours, but even that makes it not truly authentic. But of course you can add whatever extras you like to yours!
What Goes into an Authentic Cheesesteak?
The reason that garlic, mushrooms, and yes, even green peppers take a cheesesteak out of the realm of authentic and into the realm of..uh.. inauthentic, is because a true Philly cheesesteak has only a few ingredients: steak, onions, cheese, and a bread roll (a hoagie or hero roll to be specific). While the very first Philly cheesesteak was created in the 1930s by Pat Olivieri (a hot dog vendor who threw some beef on the grill and then onto a bun) it really was Tony Luke who set the standard for an authentic Philly cheesesteak.
Tony Luke’s recipe uses steak, onions, and Cheese Whiz for the cheese. Our recipe uses soy curls (specially treated), onions, and Follow Your Heart vegan cheese slices (your choice of cheddar, provolone, or smoked gouda).
Our Best Vegan Philly Cheesesteak Recipe
2 cups soy curls (dry, not yet rehydrated)
1 vegan beef bouillon cube such as Edwards & Sons vegan beef bouillon cubes
2 teaspoons instant coffee powder (can use decaf or regular)
About 2 cups boiling water
1 medium or large onion, cut into slivers
1 Tablespoon yellow prepared mustard (optional)
4 slices vegan cheese
2 – 4 ‘cheesesteak rolls’, meaning whatever rolls you want to use
2 Tablespoons vegan butter
4 or more Tablespoons olive oil
Dissolve the bouillon and coffee in one cup boiling water. When they are completely dissolved pour it over the soy curls, and then add enough additional hot water to just barely cover the soy curls. We do this in a Pyrex measuring cup. (Astute readers of our site will recognize this as the same treatment we use for our gluten-free vegan beef tips recipe.)
Let the soy curls sit and soak up that (vegan) beefy goodness for at least a half hour, ideally a bit more. Then drain the soy curls and squeeze as much moisture out of them as you can, then wrap them tightly in paper towel to absorb even more moisture, and set aside.
In a medium or large skillet, melt the vegan butter over medium heat. When it’s melted, split your rolls part-way through, and put them face down so as to toast the inside faces of the rolls.
Once the faces of the rolls are golden brown remove them and set them aside. Add the olive oil to the pan and add the onions, sautéing over medium heat until the onions start to turn golden brown along the edges. (Note: For a completely authentic taste, stir a tablespoon of yellow mustard into the onions while they brown, this is because mustard is one of the ingredients in Cheese Whiz.)
While the onions are browning, cut your soy curls, the long way, into very fine strips.
Once the edges of the onions have just started to brown, add the soy curl strips, and mix everything together. Continue cooking until the soy curls start to brown. Pat everything into a single layer, and lay the 4 slices of cheese on top of the mixture (spread the cheese slices out so they are not touching if at all possible).
When the cheese starts to melt, mix it into your soy curls and onion mixture, then spoon it onto your rolls and enjoy!
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