Sizzling Plant-Based Beef & Peppers Sandwiches
Servings: 4
Tender plant-based steak strips, caramelized onions, and colorful bell peppers are tossed in a glossy black pepper glaze and piled into toasted rolls for a satisfying vegan summer sandwich.
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Ingredients
- For the Plant-Based Beef & Peppers
- 1 tablespoon avocado oil or olive oil
- 12 to 14 ounces plant-based steak strips or plant-based beef strips
- 1 large yellow onion thinly sliced
- 3 bell peppers thinly sliced
- 3 garlic cloves minced
- 4 hoagie rolls or soft sandwich rolls
- 4 slices vegan provolone optional
- For the Savory Black Pepper Glaze
- ⅓ cup low-sodium soy sauce or tamari
- ¼ cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1½ teaspoons freshly cracked black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- To Finish
- Fresh parsley or thinly sliced scallions
- Extra cracked black pepper
- Pickled jalapeños or hot sauce optional
Instructions
- In a small bowl, whisk together soy sauce or tamari, vegetable broth, tomato paste, maple syrup, vinegar, sesame oil, and black pepper. In a separate bowl, stir together cornstarch and cold water until smooth. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to turn golden.
- Add bell peppers and cook for 5 to 6 minutes, until tender-crisp with a little char around the edges. Transfer onions and peppers to a plate.
- Add plant-based steak strips to the same skillet. Cook according to package directions until hot and lightly browned. Add garlic during the final 30 seconds of cooking.
- Return onions and peppers to the skillet. Pour in the soy sauce mixture and stir to coat. Let the mixture bubble for 1 to 2 minutes.
- Add the cornstarch slurry and cook, stirring, until the sauce becomes glossy and lightly thickened.
- Split and toast the sandwich rolls. Add vegan provolone, if using.
- Fill each roll with the sizzling plant-based beef and peppers mixture. Finish with herbs, extra black pepper, pickled jalapeños, or hot sauce. Serve immediately.
Notes
For a vegetarian version, use regular provolone or mozzarella.
For a gluten-free option, serve the filling over rice or roasted potatoes and use tamari.
For a whole-food plant-based version, replace plant-based beef strips with seared portobello mushrooms and marinated baked tofu.
For a gluten-free option, serve the filling over rice or roasted potatoes and use tamari.
For a whole-food plant-based version, replace plant-based beef strips with seared portobello mushrooms and marinated baked tofu.