Vegan Philly Cheesesteak

Original recipe from Natashaskitchen.com.

Vegan Philly Cheesesteak

(makes 1 sandwich)

 Ingredients

1 vegan steak or Portobello mushrooms thinly sliced (I used Meati Steak)

1/2 sweet onion, (large), diced (I thinly sliced)

2 slices vegan provolone cheese (I used Follow Your Heart)

1 Vegan GF Hoagie Rolls (I used Little Northern Bakehouse bread)

1 Tbsp unsalted vegan butter, softened (I used Miyoko's)

1 garlic clove, pressed (I chopped and mixed with butter)

2 Tbsp mayonnaise (I used Follow Your Heart)

Pinch Sea salt, or to taste

Black pepper, or to taste

Method

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed/chopped garlic. 

Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside. I just broiled for 5 minutes, watching closely.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized on low-medium heat then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with salt & black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Top with 2 slices of cheese and turn off the heat or put on low so the cheese will melt.

Spread a thin layer of mayo on the toasted side of each roll. 

Place a toasted bun/bread slice over the cheese and use a spatula to scrape the cheesy beef into your bun as you flip it over onto a plate. 

Serve warm.