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    Home » Recipes » Vegetarian Sandwiches

    Jun 24, 2021 by Becca Heyes · This post may contain affiliate links · 21 Comments

    Tex-Mex Vegetarian Cheesesteak Sandwiches

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    Total time: 20 minutes
    Servings: 2 people
    4.93 from 13 votes
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    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!

    A vegetarian cheesesteak sandwich topped with avocado.

    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!).

    A vegetarian cheesesteak sandwich topped with melted cheese and avocado.

    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).

    Sautéed vegetables topped with melted cheese in a frying pan.

    How to make vegetarian cheesesteaks

    These vegetarian cheesesteak sandwiches only take about 20 minutes to make, and they're well worth the (minimal!) effort.

    Start with some onions, mushrooms and peppers, cut into thick, meaty strips. Cook them off in a pan, then melt that beautiful spicy cheese over the top.

    You could add some vegetarian 'steak' strips too, if you like. I generally prefer vegetable-based meals, rather than using lots of meat replacements, but either way works great.

    Then, just scoop the whole lot up into your favourite kind of roll - I used a crusty baguette.

    Vegetarian cheesesteak sandwiches topped with avocado and melted cheese.

    Tex-Mex cheesesteaks

    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.

    (well, I say Mexican cheese... I'm sure it's not actually Mexican, but it's called Mexicana, so I guess that's what they're going for)

    The cheese I used is pretty spicy, so I mellowed it a little with some gouda as well. It's the best of both worlds - creamy gooeyness from the gouda, and sharp spiciness from the Mexicana.

    Feel free to use whatever combination of cheeses you like to get to your preferred level of heat - you can switch up the spices on the vegetables too. And don't forget some fresh avocado and a dollop of sour cream on top to help cool everything off again!

    Gooey cheese, spicy vegetables, crusty bread - these Tex-Mex vegetarian cheesesteak sandwiches are the ultimate easy lunch.

    Vegetarian cheesesteaks with a Tex-Mex twist.

    Tex-Mex vegetarian cheesesteak sandwiches

    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!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.93 from 13 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2 people
    Calories: 530kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 2 individual baguettes or submarine rolls
    • 1 tablespoon oil
    • 1 onion, thickly sliced
    • 1 bell pepper, thickly sliced (I used red)
    • ~ 6 medium mushrooms, thickly sliced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 2 slices spicy cheese
    • 2 slices gouda cheese (or other mild cheese)
    • To serve: fresh avocado, sour cream (optional)

    Instructions

    • 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.

    Nutrition

    Serving: 1 sandwich - Calories: 530 kcal - Carbohydrates: 54.1 g - Protein: 25.3 g - Fat: 25.3 g - Saturated Fat: 11.9 g - Cholesterol: 62 mg - Sodium: 861 mg - Potassium: 442 mg - Fiber: 5 g - Sugar: 9 g - Calcium: 527 mg - Iron: 6 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Love vegetarian Tex-Mex recipes? Here are plenty more!

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    Comments

    1. David Nelson says

      December 05, 2022 at 10:26 pm

      Thank You!!!
      I have been slowly turning Vegetarian, and did not know how to substitute for my favorite Cheesesteak sandwiches. Now I can have my favorite lunch anytime. Obviousy, you can turn the heat up with fried Jalapenos mixing them in with the bell peppers, if desired (like me). Great Lunch, thank you!5 stars

      Reply
      • Becca Heyes says

        December 13, 2022 at 10:09 am

        You're welcome David, glad you enjoyed them!

        Reply
    2. Marietta says

      June 25, 2021 at 9:10 pm

      I made this for lunch and it was AMAZING. I’ve never used this technique and now I have so many ideas for other sautéed vegetables topped with various cheeses and scooped into a crusty baguette. Thanks again for this great recipe!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 29, 2021 at 8:54 am

        Ahh great, glad I could inspire you! :)

        Reply
    3. Candace says

      March 15, 2019 at 9:10 am

      My mouth is seriously watering looking at this! Perfect comfort food

      Reply
    4. dannie says

      June 19, 2018 at 10:31 am

      This is a nice take-away meal.4 stars

      Reply
    5. Annabel says

      November 01, 2017 at 4:01 pm

      I should have read this before lunch, rather than at tea-time! Today I made flatbread from a cheese and onion bread mix, and topped it with caramelised onions and melted Cheddar. It was seriously good - but your version was probably even better.....

      Reply
      • Becca @ Amuse Your Bouche says

        November 01, 2017 at 7:54 pm

        Ooh that does sound rather fantastic.

        Reply
    6. Paula Allen says

      November 01, 2017 at 8:14 am

      So delicious! I'm definitely gonna try this recipe this week. Thanks for the great recipe.5 stars

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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