Quick, simple, healthy comfort food for those busy nights. This vegan Philly portobello “steak” sandwich is full of veggies, a touch of optional spice, and loads of flavor!
My life is nuts. I mean, I have 3 kids so no surprise there. I struggle some days to keep it together, keep these kids alive with good food and healthy options. Which is why I needed to get a few easy last minute dinners on my radar. And by easy, I don’t mean 50 ingredients and 2 hours later easy. I mean actual easy vegan meals.
I have seen a ton of drool worthy vegan “cheesesteaks” out there, but I wanted my own twist. I love throwing extra things in traditional recipes. This pretty much hit the nail on the head with my greens and optional spice (but highly recommended). We love this plain without any additions but if you need to up the anti on the cream factor, I have you covered.
I have loads of healthy whole food based cream options:
You could also use a store bought sliced cheese if you really need the fast factor. My favorite is Follow Your Heart, Provolone flavor.
Sometimes it does pay off to take the easy way out
I made this meal many times before I posted it here. Mostly because I wanted to see if there was a difference between throwing all the ingredients in a pan, cooking and serving or taking the time to sauté each veggie separately to achieve the perfect cooking temperature for the individual ingredients.
Well, from my trials, it worked just as great doing it the easy way! I actually even sliced everything the night before, threw it all in a bag, then when we were ready to eat I sautéed everything together and added all the other necessary add ins. It worked beautifully and everyone loved it.
I also have a spicy option, a few of my favorite cherry bomb peppers, for those of you spice fiends like me. They are really tasty and although hot, there is still some great flavor. Hope this helps make your crazy a little easier!
Quick, simple, healthy comfort food for those busy nights. This vegan Philly portobello "steak" sandwich is full of veggies, a touch of optional spice, and loads of flavor!
- 4 Portobello mushrooms , de-stemmed
- 1 small green bell pepper
- 1 small red bell pepper
- 2 cups fresh spinach
- 1 sweet onion
- 2 cherry bomb peppers , optional for spicy version
- 1 teaspoon fresh chopped garlic , about 1 medium garlic clove
- 1 tablespoon fresh parsley
- Your favorite oil for sauteing veggies or veggie broth if not using oil
- 2 tablespoons brown rice flour
- ½ cup veggie broth , low sodium if needed
- sea salt , to taste
- ground black pepper , to taste
- 6 hot dog buns or sub sandwich rolls of choice
Wash and thinly slice mushrooms, bell peppers, spinach, cherry bomb peppers and onion.
Saute garlic in a pan using veggie broth (or oil) until lightly browned.
Add veggies and cook covered until mushrooms release some liquid.
- Add parsley, salt and pepper and mix well. Remove cover and add flour and veggie broth and continue to cook until juice thickens.
Remove from heat and serve in buns.
Top with one of the creamy sauces or sliced cheese if you want an extra layer of creaminess. Also serves well with a side of green bean fries (made with using the Asparagus Fries recipe but sub green beans).
- The cherry bomb peppers add an extra level of flavor and spice. You can omit or even sub any other hot peppers you may like.
- The creamy sauces give it an extra creamy taste without compromising flavor or the vegan factor. You could even add a slice of vegan cheese, like the Follow Your Heart or Chao.
- Nutrition facts and cook time do not include optional toppings.
Tips to prep ahead
- Slice veggies.
- Make optional toppings of choice.
Baby/toddler food idea
- Feed baby puree of spinach, bell peppers and mushrooms. Feed toddler the filling (without the spicy peppers) with a spoon and the bread on the side.
M-R says
To describe these as “drool-worthy” is putting it VERY mildly, Sophia ! I am going to have to buy some buns especially … What a WONDERFUL recipe : thanks so much !!!!
veggiesdontbite says
Thank you for your kind words!! It’s a quick and easy one that we love! Enjoy!
M-R says
Nonono! – thank YOU for this entirely SCRUMMY recipe !
🙂
veggiesdontbite says
Adrianne says
My husband made this for me last night. Ohh my, it was delicious! I have never had a “cheesestake” before, with or without meat and this was a great place to start. Thanks for the recipe! I will be back for more from you blog.
veggiesdontbite says
Thank you so much!! I’m so glad you liked it and hope you find more. Thanks for following!!
Anna Lee says
I am so excited to try this! I’ve always loooved phillys!
veggiesdontbite says
Thanks so much Anna! It’s super quick and easy. I bet my new fat free Alfredo sauce would be really good on it too!! Let me know when you try it out!
Kaylee says
I can’t find cherry bomb peppers anywhere 🙁 I found roasted sweet red peppers, and a cherry pepper HOT spread, but I love the sweet ones..any suggestions?
Anyways..I made with the roasted sweet peppers & it turned out GREAT!!!! Thank for recipe
Kaylee
veggiesdontbite says
Thanks Kaylee!! Roasted sweet peppers work great! The cherry bomb are just spicier. I’ve found them in a jar at trader joes before. But not sure if they still have them. I’ve also found them fresh at Jimbos. So glad you liked it!! Now I’m craving them. Lol!
Diana says
OK so I’m a year and a half late to the cheesesteak party but I’ve finally arrived! Sophia, this was fantastic! I left out the cherry bombs because we don’t like spicy things (I know! We’re wimps!) but oh my goodness this came out so perfect! I melted Field Roast Chao Cheese on top and served it on gluten free buns. I’m posting it on Instagram tomorrow!
veggiesdontbite says
Hi Diana!!! Ha!! You are so funny. I’m SUPER excited you loved them and with Chao Cheese…OMG! YUM! I’m putting these back into the rotation with some cheese asap! Thank you so much for sharing!
Zoe says
I had this for lunch the other week and it was SO SATISFYING! I featured this recipe in my recent post “30 Portobello Mushroom Recipes in 30 Minutes or Less”! http://vegan.supply/30-portobello-mushroom-recipes-in-30-mins-or-less/ Thanks, Sophia!
veggiesdontbite says
Wow thanks Zoe!!! That’s so awesome to hear. And thank you for the feature!!
JD says
I’m not a huge mushroom lover but the way these are thinly sliced with all the other veggies makes it really good!