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

This is one of those recipes we kept saying we'd figure out and then finally did, and honestly we've been making it on repeat ever since. A proper plant-based Philly Cheesesteak, loaded with tender marinated strips, sweet caramelised peppers and onions, all piled into a toasted roll with melted cheese. The marinade is the hero here, giving the steak strips that deep, savoury, slightly smoky flavour that makes the whole thing taste seriously legit. It's a bit of a project at 45 minutes but every single step is worth it. Make this on a Friday night and thank yourself later.

Cook: 45 min
Serves 4

Before You Start

  • Microplane or fine grater
  • Deep frying pan with lid
  • Mixing bowl

Ingredients

  • 2 tbsp olive oil
  • 4 plant-based steaks
  • 1 clove garlic clove
  • 1 large white onion
  • 2 green bell peppers
  • Salt & pepper to taste
  • 4 quality white subs
  • 100g plant-based cheese
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • oven fries

Method

1

Make the marinade

  • Add the marinade ingredients and stir to combine
  • Put the strips of steak in the bowl and roll them around in the marinade
  • Leave to marinate for 20 minutes
2

While the steak strips are marinating, prepare the rest of the ingredients

  • Grate the garlic
  • Halve, trim, peel and slice the onion
  • Halve, trim, core and slice the peppers
  • Grate the cheese
  • Cut the bread rolls in half and toast the cut sides
3

Make your cheesesteak

  • Warm the olive oil in a deep frying pan over a medium heat
  • Add the onions and a pinch of salt to the pan and stir for 3-4 minutes
  • Add the peppers to the pan and stir for 3-4 minutes
  • Add the vegan steak and all the marinade to the pan and stir for 3-4 minutes
  • Turn the heat right down to a gentle simmer, grate the cheese over the top of steak, onions and peppers
  • Put the lid on the pan and leave for 2 minutes
4

Build your sandwiches

  • Take the lid off the pan and use tongs to fill the bread rolls with the cheesesteak mixture
  • Close the sandwich and eat immediately with fries

Tips & Variations

  • Marinade time matters: We know 20 minutes feels like a long time when you're hungry, but trust us on this one. The longer those strips sit in the marinade, the better the flavour payoff.
  • Get your pan really hot: When you're cooking the steak strips, a screaming hot pan gives you that slightly charred, caramelised edge. Medium heat won't cut it here. Go bold.
  • Cheese choice: We love a good melty vegan cheddar here but if you can find a vegan provolone-style cheese, give it a go. Ian's been experimenting and it gets even closer to the real deal.

Why This Works

The trick is giving the steak strips a proper 20 minutes in the marinade. Don't rush it. That's where all the big flavour comes from, and it's what takes this from 'nice sandwich' to 'I need to make this every week'. Toasting the rolls is non-negotiable too, it keeps everything from going soggy and adds that little bit of crunch against the soft, saucy filling.