Vegan Philly Chick'n Cheezesteak

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  • 4 tablespoons grape seed oil (divided)

  • 16-20 ounces vegan chicken pieces

  • 1 bell pepper, julienned (thinly sliced)

  • 1 onion, sliced thin

  • *8 ounces button mushrooms, sliced thin (optional)

  • 1 teaspoon poultry seasoning blend

  • 1 tablespoon steak seasoning blend

  • 1/2 garlic powder (not too much, most steak seasonings have garlic in the blend)

  • 3 tablesppon vegan Worchestershire sauce

  • 2 tablespoons coconut aminos

  • Vegan provolone cheeze slices

  • 6-8 hoagie rolls

  • Optional condiments: vegan mayo, Dijon/mustard, hot or sweet peppers, lettuce, tomato, tabasco, ketchup.

Set oven to broil

In a hot pan, add oil and *mushrooms (skip if mushrooms aren't your thing), and cook, leaving them in pan and not disturbing too much—this is how you get crispy golden edges. Turn 1-2 times until mushrooms are cooked. Remove from pan and set aside.

In the same pan, add oil, then vegan chicken pieces, allow chicken to get a slight color/ golden hue. Then add onions and peppers cook until veggies are softened, but not overcooked. Add seasonings and mix well. Now add Worchestershire, and aminos. Add the cooked mushrooms without the mushroom liquid to the mix (you want a drip factor but not too watery). Taste to check seasoning, this should not be bland.

Open hoagie rolls and place on a sheet pan lined with foil or parchment. Fill rolls with chicken steak mixture. Top with vegan provolone slices then place in oven (leave oven door open) for 2-3 minutes until cheese is melted. Remove from oven and serve ‘em up with your favorite condiments and toppings. 

Charity Morgan