Vegan Philly Cheesesteak Sandwiches & Oven Fries

Savoury mushrooms, caramelized onions and tender peppers fill toasted rolls with melted vegan cheese. Served with golden oven fries, these hearty sandwiches make a satisfying Friday-night dinner.

Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Vegan Philly Cheesesteak Sandwiches & Oven Fries

Ingredients

  • Oven Fries

    • 4 medium russet potatoes, approximately 900 g (2 lb), cut into thin fries

    • 2 tbsp (30 mL) olive oil

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp salt

    • ¼ tsp black pepper

    Philly Sandwiches

    • 2 tbsp (30 mL) olive oil, divided

    • 600 g (approximately 1⅓ lb) cremini or portobello mushrooms, thinly sliced

    • 1 large yellow onion, thinly sliced

    • 1 large green bell pepper, thinly sliced

    • 3 garlic cloves, minced

    • 2 tbsp (30 mL) reduced-sodium soy sauce

    • 1 tbsp (15 mL) vegan Worcestershire sauce

    • ½ tsp smoked paprika

    • ¼ tsp black pepper

    • 4 vegan hoagie or submarine rolls

    • 8 slices vegan cheese, approximately 160 g (5½ oz)

    Optional Garnish

    • Chopped fresh parsley

Print Recipe

Nutrition Per Serving

Estimated Nutrition — Per Serving

Carbohydrates: 108 g
Fat: 27 g
Fibre: 9 g
Sugars: 10 g
Sodium: 1,200 mg

Nutrition Disclaimer

Nutrition values are estimates for one sandwich and one-quarter of the oven fries. Actual values vary with ingredient brands, roll size, vegan cheese and portion sizes.

Instructions

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

  • Pat the cut potatoes dry. Toss with the fries’ olive oil, smoked paprika, garlic powder, salt and pepper. Spread across the baking sheets in a single layer.

  • Bake for 30–35 minutes, turning halfway through, until golden and tender.

  • Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the mushrooms in two batches, using ½ tbsp oil per batch, for 6–8 minutes each, until browned and their released liquid has evaporated. Transfer to a plate.

  • Add the remaining 1 tbsp olive oil to the skillet. Cook the onion and bell pepper for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.

  • Add the garlic and cook for 30 seconds. Return the mushrooms to the pan. Stir in the soy sauce, vegan Worcestershire sauce, smoked paprika and black pepper. Cook for 1–2 minutes.

  • Split the rolls without cutting all the way through. Place on a baking sheet and warm in the oven for 2–3 minutes.

  • Divide the filling among the rolls and top each with two slices of vegan cheese. Return to the oven for 3–5 minutes, until the cheese softens or melts.

  • Serve each sandwich with one-quarter of the oven fries. Garnish with parsley, if using.

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Cook the mushrooms in batches so they brown well. Let their liquid evaporate before adding the seasonings for a rich, savoury filling.

🔄 Easy Substitutions
Use cremini, portobello or a mixture of both.

  • Replace green pepper with red or yellow pepper.

  • Use gluten-free rolls and tamari, and check that the vegan Worcestershire sauce is gluten-free.

  • Replace vegan Worcestershire sauce with 2 tsp soy sauce and 1 tsp balsamic vinegar.

  • Use shredded vegan cheese instead of slices—approximately 1½ cups (160 g).

Notes

  • Check that the rolls and cheese are vegan. Traditional Worcestershire sauce often contains anchovies; choose a vegan version.

  • Cut fries evenly and leave space between them for better browning.

  • Vegan cheeses vary in how they melt; some soften while retaining their shape.

  • Assemble just before serving to keep the rolls from becoming soggy.

  • The nutrition estimate includes one sandwich and one-quarter of the fries.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon