Beyond Meat Philly Cheesesteak Recipe

beyond meat Philly cheesesteak on a roll

 The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 servings
Yield: 2 sandwiches
Nutrition Facts (per serving)
1750 Calories
65g Fat
175g Carbs
112g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 1750
% Daily Value*
Total Fat 65g 84%
Saturated Fat 20g 101%
Cholesterol 269mg 90%
Sodium 2962mg 129%
Total Carbohydrate 175g 64%
Dietary Fiber 11g 40%
Total Sugars 20g
Protein 112g
Vitamin C 45mg 224%
Calcium 675mg 52%
Iron 15mg 82%
Potassium 1920mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beyond Meat Philly cheesesteak is loaded with all the delicious flavors of the classic cheesesteak, but with none of the animal products. Ground Beyond Meat, sautéed peppers, onions, and mushrooms and melty vegan cheese round out this sandwich.

And even if you are not vegan, it’s a great option for Meatless Mondays or for those looking to cut back on animal products. Serve these cheesesteaks alongside french fries, onion rings, or, if you’re feeling more adventurous, these beet fries.

The recipe takes very little time to come together and it cooks all in one pan. You can prep the vegetables ahead of time and everything will be on the dinner table in less than 20 minutes.


  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 1 green bell pepper, diced

  • 1 cup sliced baby portobello mushrooms

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 pound Beyond Meat

  • 4 slices vegan cheese

  • 2 hoagie rolls

Steps to Make It

  1. Gather the ingredients.

    beyond meat Philly cheesesteak ingredients
     The Spruce Eats / Leah Maroney 
  2. Heat a large sauté pan or griddle on medium-high heat. Add the olive oil. Then add the onions, green bell pepper, and mushrooms. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the ground pepper.

    Sauté on medium-high heat for 5 to 6 minutes, stirring frequently. The vegetables should be softened and slightly caramelized. Do not overcook, or the peppers will become too soggy and will lose their color.

    peppers, mushrooms, and onions sauteed in a pan
     The Spruce Eats / Leah Maroney 
  3. Remove the vegetables from the sauté pan and place them in a bowl on the side. Flatten the beyond meat into long, sandwich-sized patties. Add them to the griddle, sprinkle with the remaining salt and pepper. Then cook on medium high heat for 3 minutes, or until browned. Flip, break up the patties slightly into steak-like strips. Cook for another 3 minutes on this side.

    beyond meat cooked on a saute pan
      The Spruce Eats / Leah Maroney
  4. Add the peppers, onions, and mushrooms to the top of the meat while still on the griddle. Cover each side with 2 slices of the cheese. Cover with a lid and steam until the cheese has melted. If you want the rolls to be warm, press the open slit of the roll over the top of the meat and cheese. Leave it there for a minute or two. You can also toast the buns separately if you wish.

    cheese melted on beyond meat
      The Spruce Eats / Leah Maroney
  5. Stuff each roll with the meat, vegetables, and cheese and serve alongside your favorite sides. You can also top with hot pepper relish, vegan Russian dressing or any of your favorite condiments.

    beyond meat Philly cheesesteak on a roll
     The Spruce Eats / Leah Maroney

Recipe Variations

  • If you can't find Beyond Meat, we also have a great recipe for making your own plant-based "meat."
  • If you are vegetarian and not vegan, feel free to use your favorite cheese. American and provolone make great, melty sandwiches.
  • Choose a vegan cheese that says it will melt. There are several brands that make one similar to American cheese and are presliced.