Tempeh Philly Cheesesteak

Tempeh Philly Cheesesteak is a soy-free tempeh cheesesteak made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.

2 servings · About 35 min · Soy-free · Gluten-free option

Why fermented chickpea tempeh

This recipe is built on our fresh chickpea tempeh, which is fermented rather than pasteurized, so the culture stays active and the flavor stays full. It is naturally soy-free and holds its texture through cooking.

Ingredients

• Marinade: 1 block (8 oz) fresh tempeh
• 1½ tbsp tamari
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• Veg: 1 yellow onion, thin-sliced
• 1 green bell pepper, thin-sliced
• 1 red bell pepper, thin-sliced
• 4 oz cremini mushrooms, sliced
• 4 tbsp neutral oil, divided
• Build: 2 hoagie rolls
• dairy-free butter + minced garlic (garlic butter)
• 4 slices provolone or dairy-free provolone
• 2 tbsp Dijon mayo

Instructions

1. Chill tempeh block 20 min in freezer. Slice ⅛” thin, then cut into strips. Combine all marinade ingredients; add tempeh strips. Marinate 15 to 20 min maximum.
2. Caramelize veg. 2 tbsp oil, medium heat, onions and peppers 15 min until onions are golden and soft. Add mushrooms in last 5 min. Set aside.
3. Cook tempeh. Same pan, 2 tbsp oil, medium-high. Lay tempeh flat, 2 to 3 min undisturbed, then flip 2 min. Pour reserved marinade in last 30 sec, toss, add vegetables back in.
4. Melt cheese. Lay cheese slices over the mix, reduce to low, cover with lid 1 to 2 min.
5. Mix dairy-free butter with minced garlic; brush on rolls and toast. Dijon mayo on inside of top bun.

Chef note: Balsamic vinegar in the marinade provides savory, meaty depth. Do not omit it.

Make it with

This pairs with Chickpea Tempeh Brisket. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Pastrami and Swiss Melt.

Allergen swaps

Tamari → coconut aminos (soy-free). Provolone contains MILK → use dairy-free provolone (Follow Your Heart or Violife). Hoagie roll contains WHEAT → use GF hoagie bread.

Frequently asked questions

Is Tempeh Philly Cheesesteak soy-free?

Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.

How do I make it gluten-free?

The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.

Can I make this ahead?

Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.

More from the tempeh kitchen

• Pan-Seared Tempeh: Tamari Glaze
• Sticky Ginger-Sesame Tempeh