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Jackfruit Philly Cheezesteaks

Recipe by Fettle Vegan

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Ingredients

  • 4 slices Daiya Provolone Style Slices
  • 2 sub rolls
  • 2 tsp coconut oil
  • 1 medium yellow onion , thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 20oz cans jackfruit, drained and shredded
  • 1/2 cup water
  • 1 large clove garlic, minced
  • 1 tsp liquid smoke
  • 1 tsp pure maple syrup
  • 1 tbsp white cooking wine
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp soy sauce
  • salt and pepper to taste

Instructions

Place the Daiya slices and sub rolls to the side, you'll need them after the filling is prepared.

Heat 1 tsp of coconut oil in a medium-sized pan over medium heat. Sauté the thinly sliced onions and peppers until softened, about 8-10 minutes. Remove from heat and set aside.

Begin heating the next bit of oil in a large skillet over medium heat. As it heats up, pour in the shredded jackfruit, water, minced garlic, liquid smoke, and maple syrup. Sauté until the liquid reduces to about half, then add the white cooking wine, smoked paprika, onion powder, soy sauce, salt and pepper. Stir to combine, and continue to cook over medium heat until the liquid has completely reduced and the jackfruit is beginning to brown.

Throw the onions and peppers into the pan with the jackfruit and toss to combine. Line the mixture into a straight line across the middle of the pan. Place Daiya provolone slices onto the mixture (we used 2 per sandwich), then cover the pan with a lid for about 30 seconds to a minute, or until the cheese has become melty on top of the jackfruit mixture.

Use a spatula to scoop the mixture onto your sub rolls and enjoy!

These sandwiches are so yummy served up fresh, but can be easily wrapped in paper and taken along on a picnic. Either way, do yourself a favor and cook these up for yourself.

Tips for cooking with Daiya

0 min
Total Time
min
Prep Time
2
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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