I love sandwiches of all types. Subs, gyros, sammies, whatever! You name it, I’l eat it. I love them all equally. I was craving some warm veggies basking in gooey cheese on the perfect crusty baguette. What I really wanted a greasy Philly Cheesesteak, but without the steak and grease. I swapped the steak for girthy portobello caps, greasy butter for coconut oil and provolone cheese for Follow Your Heart vegan provolone cheese. The outcome was fabulous. My housemates (aka my parents and boyfriend) expressed their satisfaction with the alternative by eating second, third and fourth helpings. I was happy with the end result, and so was my tummy.


  • 6 small yellow onions (or 3 larger), sliced
  • 6 cloves garlic, rough chop
  • 2 yellow bell peppers, cut into strips
  • 2 red bell peppers, cut into strips
  • 4 packages large portobello mushroom caps, cut into thick strips
  • 2 packages Follow Your Heart brand sliced Provolone Vegan Cheese, sliced in half diagonally
  • 4 large French Baguettes, cut in half to fill
  • 4 tbsp coconut oil (for sautéed veggies) & 3 tbsp coconut oil (for portobello slices)
  • 2 tbsp balsamic vinegar (for portobello slices)
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp sage
  • 2 tsp dried oregano
  • 2 tsp celery salt
  • 2 tsp ground black pepper
  • 2 tsp salt (I actually used about 4 tsp, but I like it salty)

Baked portobello strips directions: Preheat the oven to 400°F. In a glass baking dish, coat the bottom with 1 tbsp of coconut oil. Arrange your portobello strips in the dish so they bake evenly. Add another 1 tbsp of coconut oil over the portobello strips and the 2 tbsp balsamic vinegar. Bake the strips for about 10 minutes, remove from the oven and flip the strips. Return to bake for another 5 – 10 minutes depending on your preference for the mushroom texture. Reserve the “juice” left in the baking dish. This can be used ad an au jus for dipping later.

Sautéed veggies directions: In a large skillet, heat 2 tbsp of coconut oil on high heat. Add the onions and allow to cook until the onions get a nice golden brown color. Next, add in the chopped garlic and the pepper strips. Cook the medley until the veggies are soft.

With the oven still hot, slice the baguettes in half, fill-style. Keep in mind it is easier to bake these sandwiches whole and then slice after  Line the inside of the baguettes with the diagonal slices of the vegan provolone cheese. Next, add the portobello strips, top with the sautéed medley. Bake on 400°F for 10 minutes, or until the cheese is soft. Remove, cut into quarters. Serve with the remaining mushroom “au jus” for dipping. You’ve got yourself a satisfying sandwich that keeps your mind clear of the meat and animal by-product twaddle.