Tempeh Philly Cheesesteak

Menu PartSandwich/Wrap
Tempeh Philly Cheesesteak

Chef George Fomaro

Gateway Market & Cafe

Des Moines, Iowa

This vegetarian version of the popular Philly cheesesteak swaps in tempeh for beef. Chef George Fomaro amps up umami with a marinade of mushroom, soy sauce and seasonings, infusing the tempeh with meaty notes. Garlic and onions add an extra flavor kick.



1 (8 oz.) package tempeh, sliced

8 oz. fresh mushrooms, sliced

1/2 small onion, sliced

1 tsp. chopped garlic,

2 tbsp. soybean oil

1 tbsp. soy sauce

1 tsp. Maggi seasoning

1 tsp. salt

¼ tsp. ground pepper

4 hoagie buns, sliced in half

8 slices provolone cheese



1. In medium mixing bowl, combine tempeh, mushrooms, onion and garlic; toss together.  Add oil, soy sauce, Maggi seasoning, salt and pepper until well combined. Let marinate 1 hour at room temperature.

2. Place medium nonstick skillet over medium heat; heat until hot. Add tempeh mixture. Sauté until vegetables are tender and slightly browned. Adjust seasoning.

3. Divide mixture among buns; top each sandwich with 2 slices cheese.  Place in preheat oven or broiler; cook until cheese is melted.  Serve immediately.

Photo courtesy of The Soyfoods Council

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