Melty Portobello Cheesesteaks


  • Marinade
    • 1 tbsp. olive oil (we used extra-virgin olive oil)
    • 1/4 cup vegan Worcestershire
    • 1/2 tsp. garlic powder
    • 1/2 tsp. sea salt
    • 1/2 tsp. smoked paprika
  • 2 large portobello mushrooms
  • 1 bell pepper (we used a red bell pepper)
  • 1/2 large white onion
  • 2 tsp. olive oil (we used extra-virgin olive oil)
  • Cheez Sauce
    • 1/2 cup pre-soaked* cashews
    • 2 tbsp. tapioca starch
    • 1 1/2 tbsp. nutritional yeast
    • 1/2 tsp. sea salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 tsp. Dijon mustard
    • 1 tsp. apple cider vinegar
    • 1 1/4 cups water
  • 4 hoagies, French rolls or hot dog buns


  1. Make the marinade by mixing the following ingredients together in a large bowl: oil, Worcestershire, garlic powder, salt, paprika and steak seasoning. Carefully pull the stems off the mushroom caps, using a spoon afterwards to take the gills off the caps. Thinly slice the caps and put them in a marinade. Using your hands, carefully toss the sliced caps in the marinade until they look thoroughly coated. Thinly slice the bell pepper and onion, leaving them off to the side for now.
  2. Take a large, deep pan and pour the two teaspoons of olive oil in, setting it over medium-high heat. Let the oil heat up for a minute or so before moving onto the next step.
  3. Toss the onion and bell pepper into the pan, stirring them around now and then for 5 minutes. When you’re not stirring, get the sauce made: put the cashews, starch, yeast, salt, garlic powder, onion powder, mustard, vinegar and water into a high-speed blender. Blend the mixture on high for 2 minutes or until the sauce looks smooth (we used the puree setting on our blender to get the sauce smooth).
  4. Scoot the bell pepper and onion to the outer edges of the pan, leaving a nice wide open space in the middle. Spread the mushrooms out in the middle, pushing them down with a spatula so they get seared. Cook the mushrooms for 2 to 3 minutes or until they are browned and have softened. Flip them over, press to get a sear and cook for another 2 to 3 minutes or until they are browned and softened like the first side.
  5. When most of the liquid in the pan has cooked off, mix the mushrooms in with the peppers and onions. Turn the heat down to low and toast the buns.
  6. Put a small saucepan over medium heat. Once the saucepan’s hot, pour the sauce into it. Stir the sauce constantly for 2 minutes or until the sauce has thickened. Split the mushroom mixture up between the 4 toasted buns, topping the mixture with A LOT of the cheez sauce.

*According to the book, you should soak nuts in water for at least 4 hours or overnight. We drained the water off before adding the cashews into the blender

They say this is supposed to serve 4 but if you want to actually have a hearty sandwich then this is only going to be enough to fit on 2 buns ! That delicious cheez sauce though, that was the star of this dish. There is so much cheez that it felt like we could’ve completely covered the buns and filling with cheez and still had some leftover ! There were bell peppers in the picture but if you don’t want peppers in your cheesesteak then you could omit them and it’ll still taste great !

This recipe came from “30-Minute Vegan Dinners”.

We weren’t paid in any form to promote “30-Minute Vegan Dinners”.

Take care everybody !

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