Overhead view of a Philly cheesesteak sandwich in a basket

Your plant-based version of a Philly Cheesestake. made with mushrooms tossed and cooked in a creamy savory almond butter sauce which is mouthwatering plus caramelized onions and sautéed bell peppers, topped with a creamy cashew cheese. Enjoy!


Open faced sandwich bread
  • 2 tablespoons olive oil divided
  • 2 large onions white, yellow, and red all work; 3 small onions
  • ½ teaspoon salt
  • 16 ounces baby bella, white or Portobello mushrooms, thickly sliced
  • 1 red bell pepper, sliced sliced
  • 1 green bell pepper sliced
  • 1 tablespoon soy sauce
  • 3 tbsp. almond butter made with the NutraMilk
  • 4 6" sub rolls or baguette (gluten-free bread if desired)
  • 1/3 cup plant-based cheese made with the NutraMilk (see links below for different recipes)
Overhead view of a Philly cheesesteak sandwich in a basket


  • To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with ½ teaspoon salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when golden brown and sweet, which can take up to an hour. Take out and set aside.
  • Use same skillet, add a bit more oil and add peppers. Saute until they are soft.
Bowl of raw mushrooms
  • Meanwhile, in a bowl combine soy sauce and almond butter. Whisk until well combined. Add sliced mushrooms and toss until well coated.
  • In different or same skillet. Add the mushrooms with sauce and sauté for about 7-8 minutes.
Pan of sauteed mushrooms
  • Prepare plant-based cheese if you don’t have a batch on hand. I tend to have cheese frozen so I can quickly heat up and use. We have various cheese recipes, here are a few:
  • Assemble sandwich with with all ingredients. Enjoy!
Philly cheesesteak sandwich in basket

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.