Strange as it may seem, sometimes I think of food as a person. I know that it is kind of weird but stick with me and I will get to my point. The particular food I was wondering about was the Philly Cheese Steak. There are so many versions of the cheese steak out there. Don’t even get me started on who supposedly makes the best cheese steak. I have seen versions made with Steak-umm, ground beef, and worst yet cheese whiz.
So I started wondering what if the cheese steak was more mature, more cultured, and health conscious. I believe I came up with a vegan cheese steak that personifies all of these characteristics. I present to you the Grown & Sexy Cheesesteak. It is grown because it healthy with a taste that appeals to grown folks and it is sexy because it is still delicious. Click here to view the recipe.

Ingredients
1 sourdough Baguette
2 packages of vegan “beef strips”
1 package of Daiya Jack “cheese” wedge (sliced thin)
2 bell Peppers (roasted)
1 small onion (sliced)
1 package of fresh mushrooms (sliced)
2 teaspoons of Veganaise
1 tablespoon of olive tapenade
1 small tomato (sliced)
1 handful of fresh spinach leaves
2 cloves of garlic (minced)
1 ½ tablespoons of olive oil

If you are fortunate enough to have a gas range, roast the two bell peppers by holding and rotating them over the flame until they are blistered and black. If you don’t have a gas stove, you can simply put them in the oven at 350 for 7-10 minutes until the skins are blistered and black. Once you have achieved the desired results with the peppers you can peel off the blackened skin and slice the peppers for the sandwich. *Tip*– They peel easier if you place them in ice water while removing the skin. You also won’t burn your fingers.

In a sauté pan (on medium heat), add the olive oil, onions, garlic, and mushrooms and cook until the onions are translucent before adding the “beef” strips. After adding the “beef” strips continue to cook everything for an addition 5 minutes. No salt is needed because the beef strips are already salted along with the sandwich fixings.

Cut the baguette in half and spread thin layer of Veganaise on both sides. On one side add the spinach, olive tapenade, and tomatoes. On the other side add the slices of Daiya Jack “cheese”, mushroom, onions, “beef”, garlic, and roasted slice peppers. Press both sides together and cut in serving portions.