"Looking for a way to spice up your easy dinner game? @ifyoucare_usa, @thefeedfeed & I have got you covered! (#ad)
These #vegan SHEET PAN PHILLY CHEESESTEAKS WITH PEPPERONCINI RANCH are beyond delicious, are so easy to throw together, and the clean-up takes only minutes! What more could you want?!
As a chef, y'all know I truly care about the quality of the products/ingredients I use... even when it comes to parchment paper. The #ifyoucare parchment paper is the highest quality I've come across, it holds up so well while cooking, and makes me feel so good I'm using the cleanest possible product I can with my food. Plus, it makes cleaning up so easy! Just toss out the parchment paper and your pan is like it was never used!
This dish is great for an easy weeknight meal, you can prep the tofu & sauce in advance & then all you have to do is throw everything on the parchment paper-lined tray and bake! It truly couldn't get much easier than that!
What's your favorite @ifyoucare_usa product? Let me know below! I can't wait to see your recreations of this amazing recipe, as always you can find it on www.plvntfood.com!
#ifyoucare #feedfeed #plvntfood #vegan #sponsored #sheetpandinners"
Sheet Pan Vegan Philly Cheesesteak
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- Recipe Card
Prep time 40mins
Cook time 50mins
Serves or Makes: 4
Recipe Card
For the Sandwich:
ingredients
- 3 green bell peppers,
- 2 medium yellow onions
- 1/2 cup peperoncino peppers
- vegan provolone cheese, cut into slices for topping (optional)
- 4 hoagie rolls
- 4 tablespoons grapeseed oil
- 1 tablespoon salt
Tofu "Steak":
ingredients
- 1 block tofu, extra firm, drained and pressed of excess juices
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce, vegan
- 1/4 cup balsamic vinegar
- 1/2 cup vegetable stock
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon poultry seasoning
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon salt
- 2 tablespoons grapeseed oil
Peperoncino Ranch:
ingredients
- 1 1/4 cups vegan mayonnaise
- 1/2 cup unsweetened soy milk, more or less depending on desired thickness
- 4 tablespoons apple cider vinegar
- 3 tablespoons peperoncino brine
- 1/4 cup peperoncino peppers
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 tablespoon fresh parsley
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Tofu "Steak":
Method
Step 1
In a large Tupperware container (or bowl), add in all the ingredients except the tofu. Mix well until combined.
Step 2
Drain and press the tofu until as much liquid is removed as possible. Slice the tofu into very thin strips (it’s okay if it falls apart a bit).
Step 3
Place the tofu into the marinade, coat very well, and cover. Allow to sit in the fridge for at least 30 minutes (ideally overnight).
Peperoncino Ranch:
Step 1
Place all of the ingredients into a blender. Blend until smooth.
Step 2
Add more soy milk as needed until you reach the desired consistency.
To Assemble:
Step 1
Preheat the oven to 350F.
Step 2
Get out a large baking tray, and line it with If You Care Parchment Paper.
Step 3
Slice the bell peppers and onions, lining them out separately on two-thirds of the parchment. Mix the peperoncino peppers in with bell peppers.
Step 4
Drizzle the vegetables with grapeseed oil and salt.
Step 5
Remove the tofu from the marinade and place it on the remaining third of the pan. Spoon over a little extra marinade.
Step 6
Place the pan in the oven for 30 minutes, then mix around the peppers, then onions, then tofu.
Step 7
Increase the oven temperature to 450F and cook an additional 15 minutes. Halfway through this time, place the vegan provolone cheese slices over the tofu so they can melt. Remove from the oven once the cheese has melted.
Step 8
Steam the hoagie rolls. Fill them up with the cheese-covered tofu first, then a mixture of the peppers and onions.
Step 9
Drizzle them with some of the peperoncino ranch & serve!