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Tempeh Vegan Cheesesteak with Caramelized Onions and Dijon mayo

Tempeh Vegan Cheesesteak with Caramelized Onions and Dijon Mayo

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 Sandwiches

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Tempeh

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. Add any extras you like—roasted peppers, mushrooms, or even jalapeños for a kick.

Serve Hot

  1. Close the sandwich and serve hot, ideally with napkins nearby—this one’s deliciously messy.