Beyond Cheesesteak Recipe

Slice vegetables

Thinly slice the yellow onion into half-moons. Core and thinly slice the green and red bell peppers into strips about 1/4-inch wide. Clean mushrooms and slice them thinly.

Split hoagie rolls lengthwise without cutting all the way through and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the sliced onions and a pinch of salt. Sauté, stirring occasionally, until onions begin to soften and turn translucent, about 4 minutes.

Add the sliced bell peppers and mushrooms to the skillet with the onions. Continue cooking, stirring frequently, until vegetables are softened and edges lightly caramelized, about 6–8 minutes. Transfer the cooked vegetables to a bowl and set aside.

Wipe the skillet lightly or use a second large skillet. Heat the remaining 1 tablespoon vegetable oil and 1 tablespoon vegan butter over medium-high heat until hot and foamy.

Add the Beyond strips in a single layer (work in two batches if needed to avoid overcrowding). Let them sear for about 1–2 minutes without moving to develop some browning, then stir or flip and cook another 1–2 minutes until heated through and slightly browned.

Sprinkle the smoked paprika, garlic powder, onion powder, black pepper, and the 1/2 teaspoon salt over the strips. Add the soy sauce and vegan Worcestershire-style sauce (if using). Stir to combine and cook for 30–60 seconds to let the sauces reduce slightly. Taste and adjust seasoning if needed.

Return the sautéed vegetables to the skillet and toss with the seasoned Beyond strips to combine and reheat, about 1 minute.

Preheat the broiler (or toaster oven) to high and arrange an oven rack 6 inches from the heat source. Open the hoagie rolls and place them on a baking sheet, cut side up. Spread a thin layer of vegan butter on the cut sides if you like them toasted and buttery.

Divide the Beyond-and-vegetable mixture evenly among the 4 hoagie rolls, piling it into the trough of each roll.

Top each sandwich with 2 vegan provolone-style slices (overlap as needed). Place the baking sheet under the broiler for 1–2 minutes, watching carefully, until the cheese softens and begins to melt. Alternatively, close the sandwiches and warm them in a covered skillet over low heat until the cheese softens.

Remove from the oven. If using, sprinkle pickled banana peppers and chopped fresh parsley over the hot filling. Close the sandwiches, press gently, and slice in half if desired. Serve immediately.

To make this gluten-free, use gluten-free rolls and gluten-free soy sauce (tamari). For extra creaminess, stir 2 tablespoons vegan mayo or a drizzle of vegan cheese sauce into the filling before assembling.