Jackfruit Philly Cheesesteak — a plant-based American recipe by BOSH!
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Jackfruit Philly Cheesesteak

We genuinely can't stop making this one. A Philly Cheesesteak is one of those sandwiches that just hits different, and this plant-based version with jackfruit is so good we've had to stop ourselves eating it straight out of the pan before it even makes it into the roll. You get that smoky, slightly charred jackfruit, sweet caramelised onions, and a melty vegan cheese sauce all piled into a soft hoagie, and it's properly satisfying in the way only a really good sandwich can be. It's ready in 35 minutes and it tastes like something you'd queue up for. Make it tonight, trust us.

Cook: 35 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Grater (for plant-based cheese)

Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 onion
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1 tbsp sunflower oil
  • 1 tbsp cornflour - mixed with 1 tbsp water
  • 1 x 400g can of young green jackfruit
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp smoked paprika
  • Pinch of pepper
  • ½ tsp cayenne pepper
  • 250ml vegetable stock
  • 1 tbsp plant-based Worcestershire sauce
  • 2 large sub rolls
  • 30g plant-based mayonnaise
  • ½ block of plant-based cheese

Method

1

Caramelize the onions

  • Heat the oil in a frying pan and saute the onions until they start to soften (5-8 mins)
  • Add the brown sugar, balsamic and salt and fry for a couple more minutes until they start to caramelise
  • Set to one side
2

Cooking the jackfruit 

  • Roughly shred the Jackfruit and place in a bowl
  • Heat the oil in a frying pan, add the jackfruit and fry for 6-8 minutes until it starts to char slightly on the outside
  • Add the garlic powder, onion powder, smoked paprika, salt, black pepper and cayenne pepper and stir the into the pan
  • Add the sliced peppers and fry for a further 5 minutes
  • Add the vegetable stock, Worcester sauce and cornflour paste
  • Stir thoroughly and simmer for 5 minutes until the sauce has thickened slightly
  • Once soft, add the brown sugar and stir it into the jackfruit
  • Transfer the Jackfruit onto a baking tray and bake it for 15 minutes until the jackfruit is crispy on the outside
3

Time to serve

  • Slice your subs and grate your cheese
  • Build your sandwiches by spreading the mayo on the subs, adding the jackfruit mix and the grated cheese on top. BOSH!

Tips & Variations

  • Get the char right: Don't overcrowd the pan when you're frying the jackfruit. Give it space and let it sit without stirring too much so it actually crisps up and gets those slightly charred edges. That's where the magic happens.
  • Cheese sauce shortcut: If you want to keep things simple, a good shop-bought vegan cheese sauce works brilliantly here. We won't tell anyone. But if you've got a few extra minutes, a homemade nooch-based sauce takes it to another level.
  • Bread matters: A soft hoagie or sub roll is the move. Something with a bit of structure so it holds everything together but still goes a bit fluffy on the inside when it warms up. Toasting it lightly in a dry pan for a minute makes a big difference.

Why This Works

The trick is getting a proper char on the jackfruit before you do anything else. Don't rush that step, because that slightly crispy, smoky edge is what makes it taste meaty and indulgent rather than just, well, jackfruit. The caramelised onions with balsamic and brown sugar are the other secret weapon here, they add this deep, almost sticky sweetness that balances the whole thing out beautifully.