Soy Curl Philly Cheesesteak

Soy curls for the win again! These hearty vegan Philly cheesesteak sandwiches are piled high with perfectly seasoned soy curl “steak” bites. They’ve got all the umami flavours you’d expect from a traditional cheesesteak: the garlic, the onion, the Worcestershire sauce (vegan, of course), the smoked paprika…it’s all there in this deedply savoury dish.

The soy curls themselves are sautéed to a gorgeous golden brown and have a wonderful chew to them, which I love alongside the tender, savoury-sweet sautéed veggies that make up the filling. I added some melted vegan provolone cheese for good measure and loaded it all into perfectly toasted hoagie rolls. Biting into one of these may be messy, but who cares. The stack of napkins you’ll go through is more than worth it.

About This Vegan Soy Curl Philly Cheesesteak Recipe

If you’re craving a Philly cheesesteak, let me tell you why this plant-based sandwich is exactly what the doctor ordered:

• The soy curl “steak” bites in this sandwich really hit the spot. Rehydrated in beef-style broth and seasoned with soy sauce, Worcestershire and smoked paprika, there’s big, Philly cheesesteak flavour built into every layer. Salty, tangy, smoky, and deeply savoury all around, every juicy bite is so satisfying. 
• I feel like I’ve got the soy curl thing down. They come out with this wonderfully satiating chew and a crispy, golden brown exterior. Set against the tender sautéed veggies and the fluffy, lightly toasted hoagie rolls, it’s hard not to scarf down the whole thing in a matter of minutes.
• Aside from a sheet pan to toast the rolls on, this easy dinner only requires one skillet. You’ll do all your sautéing, flavour building, and cheese melting right there. So cleanup is easy as pie.

Notes on Ingredients

Load up your cart with everything you need for this vegan Philly cheesesteak recipe. Here’s a shopping list for you (see the recipe card below for precise measurements):

• Soy curls – You can find soy curls at many health food stores these days. They’re such a convenient, versatile plant-based protein. I’ve been using them a lot lately.
• Hot vegan beef-style broth – Beef-style broth gives the soy curls a deeper, more savoury flavour. Veggie broth will work in a pinch, though.
• Olive oil – Avocado oil or refined coconut oil are fine alternatives.
• Soy sauce – To add some umami depth.
• Vegan Worcestershire sauce – It contributes a deeply savoury, slightly tangy depth to the soy curls. Traditional Worcestershire sauce is not vegan, so make sure you read the label.
• Seasonings – Garlic powder, onion powder, smoked paprika, freshly ground black pepper, and fine sea salt. The smoked paprika is optional, although I love the depth it adds.
• Veggies – Yellow onion and green bell pepper, both thinly sliced.
• Vegan provolone cheese – Provolone is the traditional choice here, but feel free to experiment with other vegan cheeses.
• Hoagie rolls – Hot dog buns can be used instead of hoagie rolls. Just make sure they’re sturdy enough to hold the filling.
• Vegan butter – Softened. Grab some at the store or make your own. My Vegan Butter Recipe is fabulous.

How to Make Vegan Philly Cheesesteak

Here’s a basic overview of how to make these epic soy curl cheesesteaks. You’ll find more thorough instructions in the recipe card below.

• Prep. Preheat the oven to 375°F (190°C), and pull out a large baking sheet.

• Soak, drain, and squeeze. Soak the soy curls in hot broth for 10 minutes. Drain the soy curls and, once they’re cool enough to handle, squeeze as much excess liquid out of them as possible.
• Chop. Roughly chop or tear any large soy curls into bite-sized pieces.

• Brown the soy curls. Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat. Add the soy curls and sauté for 5-7 minutes, until lightly browned around the edges.
• Season. Stir in the soy sauce, vegan Worcestershire sauce, and seasonings. Sauté for 2-3 minutes until the curls are lightly crisp around the edges. Transfer the soy curls to a plate and set aside.

• Cook the veggies. Add the remaining olive oil to the skillet, followed by the veggies. Sauté over medium-high heat for 6-8 minutes until tender.
• Put it all together. Return the soy curls to the skillet and toss everything together. Sauté for 1-2 minutes.

• Butter the rolls. Split the hoagie rolls lengthwise, keeping the two sides attached. Spread the cut sides evenly with softened vegan butter.
• Toast the rolls. Arrange the rolls on a baking sheet and bake for 3-5 minutes.
• Assemble. Fill each roll with one portion of the filling and serve immediately.

Recipe Tips

• Don’t skip the soak. Soy curls are a dehydrated source of plant protein. They need to be rehydrated in hot broth or water before you cook with them. So, make sure they are fully submerged and that you soak them for the full 10 minutes.
• Squeeze well. After soaking the soy curls, squeeze out as much liquid as you possibly can. This will give the soy curls the chewy texture you’re looking for and will help them brown in the skillet instead of steaming.
• Don’t crowd the skillet. When browning the soy curls, make sure your skillet is large enough to fit them all with some room to breathe. If the pan is crowded, the curls will steam instead of browning.
• Keep an eye on the rolls. When toasting the hoagie rolls, keep an eye on them. They’ll brown up quickly. I’d set a timer for 3 minutes, then check them frequently for 1-2 more minutes until they’re toasted to your liking.

Variations

• Cheese swap. If you prefer a vegan cheddar or pepper jack, go ahead and swap out the provolone. You could even use my creamy Vegan Cheese Sauce to mimic the Cheez Whiz sometimes used in traditional Philly cheesesteaks.
• Deconstructed cheesesteaks. Instead of serving your vegan cheesesteak filling on a toasted hoagie roll, you could serve it à la carte alongside some Fluffy Vegan Dinner Rolls or over Mashed Potatoes.
• Add mushrooms. Sauté a handful or two of thinly sliced baby bella mushrooms along with the other veggies to bulk up the filling a bit with even more savoury goodness.
• Consider some condiments. I just spread some vegan butter over the rolls, but you could totally add a little Vegan Mayo or a dollop of my magical Burger Sauce after toasting.

Serving Soy Curl Philly Cheesesteak

The classic way to serve Philly cheesesteak sandwiches is, in my opinion, alongside some French Fries (or Sweet Potato Fries) or chips (these Air Fryer Veggie Chips are awesome). I like adding a little crunch to my plate with Homemade Pickles or Coleslaw as well.

Not feeling the fried food? Try a fresh green salad, like my Vegan Caesar or some roasted veggies. I’ve been really into this Smashed Broccoli lately. Oh, and you could totally do a classic soup ‘n sandwich combo, too, with this French Onion Soup or my Creamy Tomato Soup.

Storage and Reheating

When you’re thinking about storing leftover vegan soy curl Philly cheesesteak, I would set the rolls aside. They’ll get stale and/or soggy over time. Plan to butter and toast fresh rolls before serving again. The filling, on the other hand, is great the next day. Here’s how to store leftovers:

• Refrigerator: Seal any fully cooled leftover filling in an airtight container, keeping individual portions separate for convenient reheating. It’ll keep in the fridge for up to 4 days.
• Freezer: You can seal fully cooled soy curl filling in a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw in the fridge or reheat directly from frozen.
• To reheat: Transfer portions of leftover soy curl Philly cheesesteak filling to a sheet pan lined with aluminum foil (for easier cleanup). Cover the pan with more foil and bake at 300°F for 8-15 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm. Serve the reheated filling on freshly buttered and toasted hoagie rolls.

More Vegan Dinner Recipes

Ready for more new and exciting vegan dinner ideas? You’ve come to the right place. Check these out:

• Soy Curl Tacos
• Vegan Cheesy Pasta Bake
• Vegan Steak
• Tamale Casserole
• Mushroom Bourguignon

Enjoy friends! If you make this soy curl Philly cheesesteak, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!