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Rachel Klein

Vegan Cheese Steaks
S32E17 American · 2023
Where to find them
● @rachelfklein

Rachel Klein runs Miss Rachel's Pantry in Philadelphia — a wholly vegan kitchen with a tasting-menu bent. She picked vegan cheese steaks against Bobby Flay. In Philadelphia. About a Philadelphia sandwich.

The vegan cheese steak is two impossible builds stacked. The meat substitute has to slice, sear, and crumble the way ribeye does on a flat-top — or it doesn't fool the muscle memory of anyone who has had a real one. The cheese has to drape, melt, and bind — which non-dairy cheeses famously do not do. Klein has been solving both problems on her menu for years.

Bobby brought a non-vegan version, which is permitted by the rules of the show but is, in retrospect, possibly the wrong strategic call. The judges, blind-tasting, chose hers.

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Vegan Cheese Steaks

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1 lb king oyster mushrooms, halved lengthwise then sliced into 1/4-inch planks
  • 1 large yellow onion, sliced into 1/4-inch strips
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 8 oz cremini mushrooms, sliced thin
  • 4 oz vegan mozzarella, shredded (Violife or Miyoko's preferred)
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp balsamic vinegar
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 hoagie rolls, 6-inch
  • 2 tbsp vegan mayo mixed with 1 tsp roasted garlic (for rolls)
Instructions
  1. Pat king oyster mushroom planks dry with paper towels. Toss with 1.5 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Heat a cast-iron skillet over medium-high heat for 3 minutes. Working in batches to avoid crowding, sear mushroom planks 4-5 minutes per side until golden-brown and caramelized. Transfer to a cutting board and slice into thin strips once cooled slightly—about 2 minutes.
  2. In the same skillet, add remaining 1.5 tbsp olive oil over medium-high heat. Add sliced onions and bell peppers. Sauté 6-7 minutes, stirring every 2 minutes, until peppers are tender-crisp and onions develop light char at edges. Add cremini mushrooms and balsamic vinegar. Cook 3-4 minutes more until creminis release moisture and concentrate. Season with a pinch of salt and pepper.
  3. Return seared king oyster mushroom strips to the skillet with the vegetable mixture. Toss to combine and heat through for 1 minute over medium heat.
  4. Preheat broiler to high. Split hoagie rolls lengthwise and brush cut sides lightly with olive oil. Broil rolls 2 minutes, watching carefully, until lightly toasted and edges crisp.
  5. Spread garlic-mayo mixture evenly on toasted insides of each roll. Divide mushroom-vegetable filling equally among the four rolls—approximately 1.5 cups per sandwich.
  6. Top each filled sandwich with 1 oz shredded vegan mozzarella. Return to broiler for 2-3 minutes until cheese melts and bubbles at edges. Remove immediately to prevent burning.
  7. Serve immediately while cheese is molten and rolls are still warm. Optional: drizzle with additional balsamic reduction for depth.
Inspired by Rachel Klein’s winning vegan cheese steaks. This is a plausible recreation, not the chef’s original recipe.
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