If you're craving the comfort of a Philly cheesesteak but want to keep it entirely plant-based, this tempeh vegan cheesesteak with caramelized onions and Dijon mayo delivers all the savory satisfaction without any meat or dairy. It's the kind of sandwich that wins over even the most devoted cheesesteak purists. Rich, savory tempeh slices marinated and pan-seared to golden perfection, paired with slow-cooked onions, melted vegan cheese, and a zippy Dijon mayo, all tucked into a toasted hoagie roll—this isn’t just a vegan cheesesteak recipe, it’s your new go-to vegan sandwich recipe.
This isn’t your average healthy vegan sandwich. It’s a fully loaded, melty, crispy, flavor-packed homage to a classic philly cheese steak—but made for today’s plant-forward kitchens. It's also a great way to mix up your routine if you're tired of your usual vegan taco meat or tofu steak recipe. Ready to dig into your new favorite vegan philly cheesesteak?
Tempeh Vegan Cheesesteak with Caramelized Onions and Dijon Mayo
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Cast iron or non-stick skillet Ideal for getting that nice sear on the tempeh and for caramelizing onions. If you don’t have one, any heavy-bottomed pan will work.
Mixing bowls For marinating the tempeh and mixing up the Dijon mayo.
Sharp knife and cutting board Essential for thinly slicing the onions and tempeh.
Toaster or Oven To warm and lightly crisp the hoagie rolls before assembling.
Spatula or tongs For flipping the tempeh and stirring the onions.
For the Tempeh Marinade
- 1 8-ounce block tempeh, sliced thin (lengthwise into ¼-inch strips)
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil for cooking
For the Onions
- 2 large yellow onions thinly sliced
- 1 tablespoon olive oil
- Pinch of salt
Dijon Mayo
- ¼ cup vegan mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Assembly
- 4 hoagie rolls check for vegan-friendly brands
- 4 –6 slices of vegan provolone or mozzarella-style cheese or use vegan nacho cheese sauce for a bold twist
Optional: roasted bell peppers, sautéed mushrooms, jalapeños
Marinate the Tempeh
Start by slicing your tempeh into thin strips. The thinner, the better—it absorbs more flavor and crisps up beautifully. Combine soy sauce, balsamic vinegar, maple syrup, smoked paprika, garlic powder, onion powder, and black pepper in a bowl. Add the tempeh strips, toss well, and let them sit for at least 15 minutes. If you can plan ahead, marinate them for up to 2 hours in the fridge.
Caramelize the Onions
While the tempeh marinates, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Stir occasionally and cook for 15–20 minutes until deeply golden and soft. Low and slow is the secret here—don’t rush it.
Cook the Tempeh
In a separate skillet (or use the same one after the onions), heat 1 tablespoon olive oil over medium heat. Add the marinated tempeh in a single layer. Let it sear without moving it too much—about 2–3 minutes per side—until browned and slightly crispy.
Make the Dijon Mayo
Whisk together the vegan mayo, Dijon mustard, lemon juice, and a pinch of salt and pepper. This tangy spread cuts through the richness of the tempeh and cheese.
Toast the Rolls
Slice your hoagie rolls open and toast them lightly in the oven or a dry skillet. If you’re using a soft roll, just warming it will do the trick. A bit of crunch on the edges adds great texture.
Assemble the Sandwich
Spread Dijon mayo on both sides of the toasted rolls. Layer in the tempeh, caramelized onions, and your choice of vegan cheese slices or drizzle with vegan nacho cheese sauce. If using slices, pop the sandwich open-faced under the broiler for 2 minutes to melt the cheese.
Add any extras you like—roasted peppers, mushrooms, or even jalapeños for a kick.
Serve Hot
Close the sandwich and serve hot, ideally with napkins nearby—this one’s deliciously messy.
Pairings
This hearty sandwich goes best with sides that either brighten or balance its richness. Here are a few ideas:
- Sweet potato fries: A slightly sweet and crispy contrast.
- Kale slaw with lemon vinaigrette: Adds crunch and freshness.
- Pickled veggies: Their acidity cuts through the savory filling perfectly.
- Cold beer or sparkling water with lime: Keep it casual and refreshing.
- Side salad with avocado and cherry tomatoes: For a lighter meal that still satisfies.
If you want to stay fully in vegan comfort food territory, serve it with a side of vegan grilled cheese triangles or even a scoop of leftover vegan taco meat for dipping.
FAQs
1. Can I substitute the tempeh with another plant-based protein?
Absolutely. Tempeh has a nutty, hearty texture that’s perfect for this dish, but vegan steak made from seitan, soy curls, or even a store-bought vegan philly cheesesteak soy curls product will also work. If you're into seitan recipes vegan style, marinated seitan strips will give a fantastic chewy bite.
2. What kind of vegan cheese works best?
A mozzarella-style or provolone-style vegan cheese melts beautifully and pairs well with the savory tempeh. For more punch, try a homemade or store-bought vegan nacho cheese sauce. If you prefer something mild, vegan cheddar slices work too.
3. Is this recipe keto-friendly?
Tempeh itself is relatively low in carbs, but traditional hoagie rolls are not keto. To make this a keto philly cheesesteak, serve it in a lettuce wrap or on a low-carb bread alternative.
4. Can I prep this in advance?
Yes! Marinate the tempeh and caramelize the onions ahead of time. Store both in the fridge and reheat when ready to assemble. The Dijon mayo also keeps well for up to 5 days.
5. How does this compare to a traditional cheesesteak recipe?
While it doesn't use beef, the flavor complexity—smoky tempeh, tangy mayo, sweet onions, and creamy cheese—hits many of the same notes. This healthy philly cheese steak version is lighter, plant-based, and just as satisfying. It's a fun twist on the traditional philly cheese steak recipe that works for both vegans and omnivores.
