Vegan Philly 'Cheesesteak'

Vegan Philly Cheese 'Steak'


10 mins 


20 mins 


This beasty sub stuffed with seared mushrooms, crunchy peppers and a rich ‘cheese’ sauce is more than a match for anything meat can throw at it.


  • 3 tbsps Hellmann’s® Vegan mayo
  • 1 tsp cracked black pepper
  • 2 tsps lemon zest
  • 2 tsps parsley, chopped
  • 4 tbsps olive oil
  • 2 large portobello mushrooms
  • 2 cloves garlic, sliced
  • 1 white onion, sliced
  • 1 green pepper, sliced
  • 1 tbsp plain flour
  • 475 ml almond milk
  • 2 tbsps nutritional yeast
  • 70 grams vegan cheese
  • 1 large sub roll

  1. Amount per Serving
Title Amount per Serving
Energy 680.56 kcal
Protein 12.81 g
Sugar 21.69 g
Fibre 6.67 g
Fat 44.86 g
Saturated fat 14.66 g


  1. Place the mayo, lemon, parsley & black pepper in a bowl and mix to combine.

  2. Set a frying pan to a high heat and add 1 tbsp of olive oil, followed by the mushrooms, garlic, onions & green peppers. Season with salt and cook for 10 minutes until lightly browned. Reserve in a warm place.

  3. Set a saucepan to a medium heat and place the remaining olive oil and the plain flour in it. Combine with a whisk and cook out the flour until it begins to foam. Add the almond milk and continue to whisk until the sauce thickens. Add the nutritional yeast and vegan cheese, and whisk until the cheese has melted.

  4. Slice the sub roll open and spread with the seasoned mayo. Fill with the mushroom mix and finish with the warm cheese sauce. Slice the sub in half and serve.