Philly Cheesesteak Sandwich


Philly Cheesesteak Sandwich


  • 2 green bell peppers
  • 2 cups button mushrooms
  • 1 med. White onion
  • 1 tbsp liquid smoke
  • Olive oil, for sauteeing
  • 1 package Hodo Soy braised tofu
  • 1 package Field Roast Chao cheese
  • 2 Schar gluten free baguettes, or preferred


To make:

Slice onion and start to caramelize in olive oil, in skillet over medium heat. Add sliced peppers and cover, stirring occasionally. Soak mushrooms in salted water (rinse and replace water + salt 2-3 times to clean thoroughly and brine). Drain and slice mushrooms; toss with liquid smoke and add to pan (push onions and peppers to one side but continue to cook. Cut tofu block in half to form rectangles, then slice into thin squares. Push veggie mixture to one side and add tofu to cook (it will soak up flavor as well). When everything is well cooked, mix and divide into 4 portions – add 1-2 slices of Chao to each and, with heat on low, cover skillet to allow cheese to melt (vegan cheese needs humidity to melt, otherwise it will form a skin before it can fully soften). Cut baguettes in half and then lengthwise; add portion of topping to each section and enjoy!

Leave a Reply