Name: Dairy Free Philly Cheesesteak Sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Raw Cashews; 3/4 cup Hot Water; 3 tbsp Nutritional Yeast; 1 tsp Dijon Mustard; 1 tsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 3/4 tsp Salt; 2 tbsp Olive Oil, divided; 1 Yellow Onion, sliced; 1 Green Bell Pepper, sliced; 1 lb Shaved Beef Steak; 3/4 tsp Salt; 1/2 tsp Black Pepper; 4 Dairy Free Hoagie Rolls

Philly cheesesteaks are one of those sandwiches that feel impossible to enjoy when you can’t have dairy. The melty cheese is usually the whole point, right?

Well, I found a way around that. These dairy free philly cheesesteak sandwiches have all the good stuff without any actual cheese.

The secret is a simple cashew based cheese sauce that gets thick and pourable, just like melted provolone. You drizzle it right over the hot steak, onions, and peppers.

It comes together pretty quickly too, so it works great for a weeknight dinner or a lazy weekend lunch.

Once you try it, you won’t miss the regular version at all. Trust me on this one.

Why This Recipe Is a Keeper

Creamy Dairy Free Cheese – The smooth cashew sauce becomes warm, savory, and pourable like classic melted provolone.

Rich, Balanced Flavor – Nutritional yeast, Dijon, lemon, garlic, and onion create a flavorful sauce without dairy.

Tender, Savory Filling – Shaved beef cooks quickly and stays tender while soaking up the seasoning beautifully.

Perfect Texture Contrast – Toasted rolls, creamy cheese sauce, tender beef, and soft vegetables make every bite satisfying.

Here’s What You’ll Need

For the Cheese Sauce

1 cup Raw Cashews
3/4 cup Hot Water
3 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
3/4 tsp Salt

For the Sandwiches

2 tbsp Olive Oil, divided
1 Yellow Onion, sliced
1 Green Bell Pepper, sliced
1 lb Shaved Beef Steak
3/4 tsp Salt
1/2 tsp Black Pepper
4 Dairy Free Hoagie Rolls

How to Make It

Step 1

Soak the raw cashews in very hot water for 15 minutes and drain. Blend with 3/4 cup hot water, nutritional yeast, dijon mustard, lemon juice, garlic powder, onion powder and salt until completely smooth.

Step 2

Pour the cheese sauce into a small saucepan and warm over low heat, stirring occasionally, until thick and pourable like melted provolone.

Step 3

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Cook the onion and bell pepper for 6-7 minutes until soft and lightly caramelized, then transfer to a plate.

Step 4

Add the remaining olive oil to the hot skillet and sear the shaved beef for 2-3 minutes, breaking it apart, just until no longer pink. Season with the salt and black pepper.

Step 5

Return the onions and peppers to the skillet and toss everything together for 1 minute.

Step 6

Split and lightly toast the hoagie rolls.

Step 7

Pile the steak mixture into the rolls and drizzle generously with the warm cheese sauce. Serve immediately while everything is hot and melty.

Recipe Tips

Soak the Cashews Thoroughly

Use very hot water and let the cashews sit for the full 15 minutes. This softens them enough to blend into a smooth, creamy sauce.

Drain them well before blending so the sauce keeps the right thickness. If your blender is not high-powered, blend for an extra minute and scrape down the sides once or twice.

Blend the Cheese Sauce Until Smooth

Blend the cashews with the hot water and seasonings until there are no grainy pieces left. The sauce should look completely creamy before you warm it.

If it seems too thick to pour, blend in an extra tablespoon of hot water at a time. Add only a little so the sauce stays rich enough to coat the sandwiches.

Warm the Sauce Gently

Keep the saucepan over low heat and stir often while the sauce thickens. Gentle heat keeps the cashew sauce creamy and pourable.

Do not let it boil, because high heat can make the sauce too thick or slightly grainy. If it thickens while you prepare the sandwiches, stir in a small splash of hot water.

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