Vegetarian Philly Cheese Steak Sandwich Recipe with Tempeh

Vegetarian Philly Cheese "Steak" Sandwich Recipe
Grilled Cheese Social
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serving: 1 serving
Yield: 1 sandwich
Nutrition Facts (per serving)
660 Calories
38g Fat
60g Carbs
24g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 660
% Daily Value*
Total Fat 38g 49%
Saturated Fat 7g 37%
Cholesterol 5mg 2%
Sodium 1245mg 54%
Total Carbohydrate 60g 22%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 24g
Vitamin C 28mg 138%
Calcium 179mg 14%
Iron 6mg 32%
Potassium 556mg 12%
*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.)

Craving a delicious healthy cheesesteak but don't eat meat? Say no more! This vegetarian version of Philly Cheesesteak is made with a hollowed-out loaf of French bread, pan-fried tempeh, sautéed peppers, onions, shallots, and mushrooms, and is slathered with reduced calorie cheese and umami-packed steak sauce. 


  • 2 tablespoons olive oil, separated

  • 1 pinch red pepper flakes

  • 1 tablespoon shallots, sliced

  • 2 tablespoons chopped mushrooms

  • 2 tablespoons Vidalia onion, roughly chopped

  • 2 tablespoons bell peppers, assorted colors, roughly chopped

  • 2 ounces tempeh, sliced into 1/4-inch pieces

  • 1 teaspoon steak seasoning

  • 1 tablespoon shredded reduced-fat provolone

  • 1 1/2 teaspoons steak sauce

  • 1 (5-inch) French baguette, hollowed out

Steps to Make It

  1. Begin by adding 1 tbsp. of olive oil into a shallow fry pan. Turn the heat to medium and once the oil heats up add the red pepper flakes and stir.

  2. Add in the shallots and cook for a few minutes until they begin to soften then add the mushrooms, making sure not to overcrowd the pan, and cook for a few minutes until browned. Remove from the pan, leaving the oil in the pan.

  3. Add the onion, another pinch of salt, and cook for a few minutes more. Add the chopped bell peppers and cook until the entire mix has softened up. Season with salt and pepper to taste. Remove from heat and set aside - leaving the excess oil in the pan. 

  4. Still over medium heat, add another tbsp. of olive oil and stir, scraping up the bits of peppers, onions, and shallots. Add the tempeh and season with the steak seasoning.

  5. Pan fry for a few minutes on each side until the tempeh has crisped up and is golden. 

  6. Slice the french baguette in half and scrape out the interior bread if you're trying to be more healthy. Evenly distribute the reduced-fat provolone onto each side of the baguette and place in the broiler for a few minutes until the cheese begins to melt. Add the tempeh, the cooked onions, peppers, mushrooms and shallots and top with a smear of steak sauce. Serve immediately. 

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.