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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!

Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 4 sandwiches
Author PLVNTFOOD by Chef Brianna Gallo


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


Tofu “Steak”

  1. In a large Tupperware container (or bowl), add in all of your ingredients except the tofu & mix well until combined.
  2. 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).
  3. 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

  1. Place all of your ingredients into a blender & blend until smooth.
  2. Add more soy milk as needed until you reach your desired consistency.

Sheet Pan Philly Cheesesteaks

  1. Preheat your oven to 350F.
  2. Get out a large baking tray, and line it with If You Care Parchment Paper.
  3. Slice your bell peppers & onions, and line them out on your parchment. Mix the pepperoncini peppers in with your bell peppers.
  4. Drizzle the onions and peppers with grapeseed oil and salt.
  5. On the remaining third of your pan, take your tofu out of the marinade and add it. Spoon over a little extra marinade.
  6. Place in the oven for 30 minutes, then mix around your peppers, then onions, then tofu.
  7. 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.
  8. Steam your hoagie rolls and fill them up with the cheese covered tofu first, then a mixture of your peppers & onions.
  9. 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!