Tex-Mex Vegetarian Cheesesteak Sandwiches

by Becca
2 people
20 min

A twist on a classic American recipe, with plenty of veg and gooey melted cheese, these Tex-Mex vegetarian cheesesteak sandwiches are the perfect easy hot lunch!

I love making vegetarian versions of otherwise meaty dishes. Just because we vegetarians don’t eat meat, we can still enjoy all sorts of delicious foods. These vegetarian cheesesteaks are a great example – and not only did I make my version vegetarian, I also added a Tex-Mex twist (since I can’t resist anything Mexican-inspired!).

What’s a cheesesteak sandwich?

If you’ve never heard of a cheesesteak, it’s an American dish (specifically from Philadelphia) that usually involves meat and veggies smothered in melted cheese, and served in a roll.

These are definitely not authentic cheesesteaks. My vegetarian cheesesteak sandwiches are actually two steps removed from the usual recipe, because not only did I make them veggie, I also used spicy Mexican cheese to give them a Tex-Mex vibe.

If you’re from Philadelphia, please don’t hate me for changing your beloved sandwich so much. Take it as a compliment – I’m now convinced that all sandwiches are improved by a layer of gooey melted cheese (not that it required much convincing).

I adore anything Tex-Mex, so I used some smoky spices to give these vegetarian cheesesteaks a bit of a twist. I also used some Mexican cheese for a bit of extra spice.

Tex-Mex Vegetarian Cheesesteak Sandwiches
Recipe details
  • 2  people
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 individual baguettes or submarine rolls
  • 1 tbsp oil
  • 1 onion, thickly sliced
  • 1 bell pepper, thickly sliced (I used red)
  • ~ 6 medium mushrooms, thickly sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 slices spicy cheese
  • 2 slices gouda cheese (or other mild cheese)
  • To serve: fresh avocado, sour cream (optional)

First, prepare the rolls if necessary. I used part-baked baguettes so I cooked them in the oven until crusty. You can also use soft submarine rolls, if you prefer. Slice them lengthwise.
Heat a dash of oil in a frying pan, and add the sliced onion, pepper and mushrooms. Cook over a medium heat for around 10 minutes, until very soft. Add the cumin and paprika, and mix well.
Divide the vegetables into two halves in the pan, making the piles vaguely the same shape as your rolls (i.e. two long, thin piles of veggies). Top each pile of vegetables with a slice of spicy cheese and a slice of mild cheese. Turn the heat down to low, and cover the pan with a lid. Cook for another couple of minutes until the cheese has melted.
Scoop each pile of vegetables into one of the rolls, and serve with fresh avocado and sour cream if desired.
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