Looking for a way to spice up your easy dinner game? @ifyoucare_usa, @thefeedfeed & I have got you covered! I’ve teamed up with them to share these #vegan SHEET PAN PHILLY CHEESESTEAKS WITH PEPPERONCINI RANCH, & they 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! I can’t wait to see your recreations of this amazing recipe, as always you can find it here or here on the feedfeed ff.recipes/vegan-philly #ifyoucare #feedfeed #plvntfood #vegan #sponsored #sheetpandinners
Here’s what you’ll need to make these delicious, sexy little things- besides the If You Care parchment paper!
Tofu “Steak”
- 1 block extra firm high protein tofu, drained & pressed
- ½ cup soy sauce
- ½ cup vegan Worcestershire sauce
- ¼ cup balsamic vinegar
- ½ cup vegetable stock
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp poultry seasoning
- 1 ½ tbsp Dijon mustard
- 1 tsp salt
- 2 tbsp grapeseed oil
Pepperoncini Ranch
- 1 ¼ cup vegan mayonnaise
- ½ cup regular unsweetened soy milk (add less or more depending on desired thickness)
- 4 tbsp apple cider vinegar
- 3 tbsp pepperoncini pepper brine
- ¼ cup pepperoncini peppers
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
- 2 tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
Other Ingredients
- 3 green bell peppers
- 2 medium yellow onions
- ½ cup pepperoncini peppers
- Vegan provolone cheese slices
- 4 hoagie rolls
- 4 tbsp grapeseed oil
- 1 tbsp salt
- If You Care Parchment Paper
And here’s how you make them! Also, double up that pepperoncini ranch recipe because hot damn it is delicious on EVERYTHING!
Tofu “Steak”
- In a large Tupperware container (or bowl), add in all of your ingredients except the tofu & mix well until combined.
- Drain & press your tofu until as much liquid is removed as possible. Slice your tofu into very thin strips (it’s okay if it falls apart a bit).
- Place your tofu into the marinade, coat very well, cover, and allow to sit in the fridge for at least 30 minutes (ideally overnight).
Pepperoncini Ranch
- Place all of your ingredients into a blender & blend until smooth.
- Add more soy milk as needed until you reach your desired consistency.
Sheet Pan Philly Cheesesteaks
- Preheat your oven to 350F.
- Get out a large baking tray, and line it with If You Care Parchment Paper.
- Slice your bell peppers & onions, and line them out on your parchment. Mix the pepperoncini peppers in with your bell peppers.
- Drizzle the onions and peppers with grapeseed oil and salt.
- On the remaining third of your pan, take your tofu out of the marinade and add it. Spoon over a little extra marinade.
- Place in the oven for 30 minutes, then mix around your peppers, then onions, then tofu.
- Increase your ovens temperature to 450F and cook an additional 15 minutes. Halfway through this time, place your vegan provolone cheese slices over the tofu so they can melt. Remove from the oven once the cheese has melted.
- Steam your hoagie rolls and fill them up with the cheese covered tofu first, then a mixture of your peppers & onions.
- Drizzle them with some of your pepperoncini ranch & serve!
Once again, I just wanted to thank If You Care & The Feed Feed for teaming up with me to create this AMAZING recipe! I can’t wait to see y’all making this and falling head over heals in love with it. Love y’all with my cold little heart. #feedfeed #ifyoucare #sponsored
Sheet Pan Philly Cheesesteaks with Pepperoncini Ranch
Sheet Pan Philly Cheesesteaks with Pepperoncini Ranch are the perfect one pan meal with easy clean up thanks to If You Care Parchment Paper!
Ingredients
Tofu “Steak”
- 1 block extra firm high protein tofu drained & pressed
- ½ cup soy sauce
- ½ cup vegan Worcestershire sauce
- ¼ cup balsamic vinegar
- ½ cup vegetable stock
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp poultry seasoning
- 1 ½ tbsp Dijon mustard
- 1 tsp salt
- 2 tbsp grapeseed oil
Pepperoncini Ranch
- 1 ¼ cup vegan mayonnaise
- ½ cup regular unsweetened soy milk add less or more depending on desired thickness
- 4 tbsp apple cider vinegar
- 3 tbsp pepperoncini pepper brine
- ¼ cup pepperoncini peppers
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
- 2 tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
Other Ingredients
- 3 green bell peppers
- 2 medium yellow onions
- ½ cup pepperoncini peppers
- Vegan provolone cheese slices
- 4 hoagie rolls
- 4 tbsp grapeseed oil
- 1 tbsp salt
- If You Care Parchment Paper
Instructions
Tofu “Steak”
-
In a large Tupperware container (or bowl), add in all of your ingredients except the tofu & mix well until combined.
-
Drain & press your tofu until as much liquid is removed as possible. Slice your tofu into very thin strips (it’s okay if it falls apart a bit).
-
Place your tofu into the marinade, coat very well, cover, and allow to sit in the fridge for at least 30 minutes (ideally overnight).
Pepperoncini Ranch
-
Place all of your ingredients into a blender & blend until smooth.
-
Add more soy milk as needed until you reach your desired consistency.
Sheet Pan Philly Cheesesteaks
-
Preheat your oven to 350F.
-
Get out a large baking tray, and line it with If You Care Parchment Paper.
-
Slice your bell peppers & onions, and line them out on your parchment. Mix the pepperoncini peppers in with your bell peppers.
-
Drizzle the onions and peppers with grapeseed oil and salt.
-
On the remaining third of your pan, take your tofu out of the marinade and add it. Spoon over a little extra marinade.
-
Place in the oven for 30 minutes, then mix around your peppers, then onions, then tofu.
-
Increase your ovens temperature to 450F and cook an additional 15 minutes. Halfway through this time, place your vegan provolone cheese slices over the tofu so they can melt. Remove from the oven once the cheese has melted.
-
Steam your hoagie rolls and fill them up with the cheese covered tofu first, then a mixture of your peppers & onions.
-
Drizzle them with some of your pepperoncini ranch & serve!
Recipe Notes
If you want / need to make this gluten free, all you have to do is swap the bread for a gluten free version!
