• For the “Cheesesteak” Filling:
    • 1 tablespoon olive oil
    • 1 onion, thinly sliced
    • 1 bell pepper, thinly sliced
    • 8 oz (about 225g) mushrooms, thinly sliced
    • 1 teaspoon garlic powder
    • Salt and pepper to taste
    • 1 cup vegan beef-style strips or seitan, sliced (store-bought or homemade)
  • For the “Cheese” Sauce:
    • 1 cup raw cashews, soaked in hot water for 1-2 hours
    • 1 cup unsweetened almond milk
    • 1/4 cup nutritional yeast
    • 1 tablespoon lemon juice
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • Salt and pepper to taste
  • For the Cheesy Bread:
    • 1 large baguette or Italian bread
    • Vegan butter or olive oil for brushing


  1. Prepare the “Cheesesteak” Filling:
    • In a large skillet, heat olive oil over medium heat. Add sliced onions, bell peppers, and mushrooms. Cook until softened, about 5-7 minutes. Season with garlic powder, salt, and pepper. Add vegan beef-style strips or seitan and cook until heated through. Set aside.
  2. Make the “Cheese” Sauce:
    • In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
  3. Assemble the Cheesy Bread:
    • Preheat your oven to 375°F (190°C).
    • Slice the baguette or Italian bread in half lengthwise. Hollow out a bit of the bread to create a trough.
    • Brush the inside of the bread with vegan butter or olive oil.
  4. Layer and Bake:
    • Spread a generous layer of the “cheese” sauce inside the hollowed-out bread.
    • Spoon the prepared “cheesesteak” filling over the cheese sauce.
  5. Bake in the Oven:
    • Place the assembled cheesy bread on a baking sheet and bake in the preheated oven for 15-20 minutes or until the bread is crispy and the filling is hot.
  6. Serve:
    • Once out of the oven, let it cool for a few minutes, then slice and serve