My husband recently asked me if I could try and make him a Philly Cheese Steak and I figured, “Why not?”. Since I also wanted to eat something I looked up vegan/vegetarian versions of it, but to my dismay I found only mushroom recipes and the occasional jack fruit Philly Cheese Steak. I would try jack fruit, but honestly, try to get that here in Las Vegas, lol.
Anyway, I wanted to eat one, too. I checked my fridge to see if maybe I have something I could use…tofu maybe? Nah. Carrots? No, thank you. But, what is this?! It’s an EGGPLANT!
Eggplants are so versatile, it’s crazy, and so I used it for my little Philly Cheese Steak experiment. I have to admit, I did use dairy cheese here. I forgot the vegan cheese in the store, but I’m sure you can make it with homemade or store bought vegan cheese and it would be just as good.
For this recipe, I recommend a large cast iron skillet that goes over two flames. Like this one here:
You can flip it: one side is for grilling, the other for….for anything, really. I’d use this because you can prepare everything at once, which saves a lot of time. However, you can also use multiple pans.
For this recipe, you need only a few ingredients, and you can also add or leave out whatever you feel like. It’s up to you 🙂
A list of ingredients, as well as easy instructions can be found at the end of this article.
First, you peel your eggplant and cut a few inch thick slices off of it. Take a medium yellow onion and cut it into slices. If you want (I did not, because I don’t like them) cut green bell peppers into slices. I used jalapeños, instead, which is optional. Have a hoagie roll, and cheese ready.
Heat up your griddle and put on some oil. Throw the onions on one area, and grill them until they’re soft and brown. At the same time, in a different area on the griddle, grill your vegetable of choice (bell pepper, jalapeños, mushrooms, etc), and again in a different area grill your eggplants (3 slices should be enough for one Philly Cheese Steak). As you can see I like onions but you don’t have to use as much as I did.
Once your eggplant is soft take it aside and chop it into bite sized pieces. Toast the inside of your hoagie by putting it on the griddle for a minute.
Once chopped add the eggplant back to the griddle and mix your onions and other vegetables together and season with a generous amount of salt and pepper. Form a nice little heap in the shape of your hoagie roll.
Now comes the cheese. You can either put vegan cheese on this (should be able to melt), or real cheese, or a kind of cheese sauce like wiz. It’s up to you really.
Excuse my fat fingers but this is seriously awesome, don’t you think? Sure, some fell out, but only because I was too generous with my onions, lol.
- 1 hoagie roll
- 1 small onion
- 3 x 1 inch slices of eggplant
- Vegetable of your choice (bell pepper, jalapeño, mushroom, etc)
- Cheese of your choice (vegan, dairy, cheese sauce, etc)
- Salt & pepper
Cut onions into half rings. Peel eggplant and cut into 3 x 1 inch slices. Cut bell peppers or jalapeños into strips or chunks.
Heat and add oil to a large griddle (preferably one that goes over two burners). Place onions on the griddle. Add eggplant to another area of the griddle, and in another area add your vegetables and grill them until soft.
Once the eggplant is soft, chop it into bites sized chunks, and return to griddle. Mix it with your onions and vegetables and generously season with salt & pepper.
Open your hoagie and toast the inner soft on the griddle for 30 seconds – 1 minute.
Form the vegetables into a heap in size of your hoagie and add cheese on top. Once melted, place opened hoagie over the heap, apply pressure to the open ends of the hoagie, and lift your grilled vegetables up inside the bread.