The Philly Recipe Project: Vegan Cheesesteak Stromboli

The Philly Recipe Project: Vegan Cheesesteak Stromboli

The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!

Trying to spice up your Philly cheesesteak experience?

This vegan cheesesteak stromboli is simple, delicious, and great for sharing. The classic cheesesteak flavor gets kicked up with a locally made hot sauce!

Mammoth Sauce Co.'s Whiz Wit is a one of a kind Philly cheesesteak inspired sauce, making it the perfect star ingredient for this cheesesteak recipe!! An all-vegan cheesesteak hot sauce? You'll likely find it hard to resist adding an extra dab to your stomboli!!


3 tbsp Mammoth Sauce Co. Whiz Wit
12 oz vegan burger ground
1 white onion, finely diced
italian seasoning
vegan cheese (store bought or recipe below)
pizza dough (store bought or recipe below)
1 tbsp sesame seeds
corn meal
sunflower oil

Dough Ingredients:

3 cups pastry flour (I used Small Valley Milling flour)
3/4 cups warm water
1/3 cup vital wheat gluten
2 tbsp unrefined sugar
3 tbsp dry active yeast
3 tsp salt
1/2 cup water

Cheese Ingredients:

2/3 cup cashews, boiled or soaked overnight
1 tbsp tapioca starch
1 tbsp potato starch
1 tsp nutritional yeast
1 tsp white miso paste
3 tsp salt
1/2 tsp white vinegar
1/2 tsp lemon juice
1/4 tsp rice vinegar
2 tbsp sunflower oil
1 cup cashew milk


  1. Add sugar to warm water, then add dry active yeast. Allow yeast to bloom for 15 minutes.

  2. Whisk flour and salt together in a large bowl. Pour yeast, water, and sunflower oil over the flour and knead by hand or with a mixer until a dough forms. Form a ball with the dough and add to a large oiled bowl. Roll ball to coat in oil and allow to proof for at least 1 hour.

  1. Caramelize onions in a large frying pan over low-medium heat. Season with salt, oregano, and italian seasoing. After about 20-35 minutes of intermittent stirring, remove onions and set aside.

  2. Sear vegan ground in a frying pan over medium-high heat. Season with salt, pepper, and oregano. Once well-browned, turn off heat and stir in Mammoth Sauce Co. Whiz Wit hot sauce. Add caramelized onions to pan.

  3. Add all ingredients for cheese to a blender. Blend until completely liquified, then pour into a saucepan. Pour over vegan meat and onions. Turn heat to low and stir until liquid has slightly thickened. If using vegan cheese that's already made, pour about 1 1/2 cups of shreds and stir into hot meat and onions to melt. Remove from heat and set aside.

  1. Preheat oven to 475°F. Push air out of proofing dough and place on a pan or surface large enough to roll the stromboli. Pull the dough into a large rectangle.

  2. Spread the mixture in an even layer onto the dough. Roll the stromboli and tuck any extra dough left on the ends. Slice holes for heat to escape on top of stromboli. Sprinkle top with 1 tbsp sesame seeds and press down. Sprinkle corn meal onto baking sheet and gently move roll onto corn meal. Bake for 10 minutes.

  1. Turn oven down to 375°F and cook for 25-35 more minutes or until stromboli is golden brown.

  2. Slice and serve with extra Whiz Wit or other dip of choice.

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