Vegan Philly-Style Grinder with Garlic Aioli

Sandwich night just got a serious upgrade. This Vegan Philly-Style Grinder takes everything you love about a classic Philly cheesesteak and reimagines it as a fully plant-based masterpiece. Soy curls (or shredded seitan) are rehydrated and seared with smoky, savory seasonings until deeply browned and chewy, then piled onto a toasted hoagie roll with sweet caramelized onions and bell peppers. A rich, garlicky vegan aioli gets slathered on both sides of the bread, adding creaminess and tang without a drop of dairy. This recipe is 100% vegan, meaning it skips meat, dairy, eggs, and honey entirely in favor of nutrient-dense, plant-based ingredients. Soy curls provide a satisfying protein boost, while the vegetables deliver fiber, vitamins, and natural sweetness from slow caramelization. The garlic aioli is made with vegan mayonnaise, fresh garlic, and a splash of lemon juice for brightness, proving that comfort food can be both indulgent and aligned with a heart-healthy, cholesterol-free way of eating. Perfect for a weeknight dinner or a casual weekend gathering, this grinder is hearty enough to satisfy any appetite. Serve it with a side of baked fries or a simple green salad to round out the meal. Leftover filling also makes a fantastic topping for rice bowls or baked potatoes, so consider doubling the batch.

Ingredients

• 8 ozDried soy curls, or 2 cups shredded seitan
• 2 cupsvegetable broth, for rehydrating soy curls
• 4 tbspolive oil, divided
• 1 largeyellow onion, thinly sliced
• 1 largegreen bell pepper, thinly sliced
• 1 largered bell pepper, thinly sliced
• 4 clovesgarlic, minced, divided
• 1 tspsmoked paprika
• 1 tsponion powder
• 1 tbspsoy sauce
• 1 tspsalt, to taste
• 0.5 tspblack pepper, to taste
• 0.5 cupVegan mayonnaise
• 1 tbsplemon juice, freshly squeezed
• 0.5 tspDijon mustard
• 4 rollsHoagie rolls, vegan-certified
• 0.5 cupVegan shredded mozzarella, optional, for melting

Method

1. Place the dried soy curls in a large bowl and cover with warm vegetable broth. Let soak for 10 minutes until softened and pliable, then drain well, squeezing out excess liquid. 10:00
2. While the soy curls soak, preheat the oven to 400°F (200°C) for toasting the rolls later.
3. In a small mixing bowl, whisk together the vegan mayonnaise, half of the minced garlic, lemon juice, and Dijon mustard until smooth. Season with a pinch of salt. Set the garlic aioli aside in the fridge.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers and sauté until softened and lightly caramelized, about 8 minutes, stirring occasionally. 8:00
5. Transfer the peppers and onions to a plate. Add the remaining olive oil to the skillet along with the drained soy curls, remaining garlic, smoked paprika, onion powder, soy sauce, salt, and black pepper. Sauté until the soy curls are browned and slightly crisp at the edges, about 7-8 minutes. 8:00
6. Return the caramelized peppers and onions to the skillet with the soy curls and toss together to combine and reheat, about 1-2 minutes. If using, sprinkle vegan mozzarella over the mixture and let it melt into the filling off the heat. 2:00
7. Slice the hoagie rolls open and place them on a baking sheet. Toast in the preheated oven for 4-5 minutes, until warm and lightly crisp on the edges. 5:00
8. Spread the garlic aioli generously on both cut sides of each toasted hoagie roll.
9. Pile the soy curl, pepper, and onion filling into each roll, dividing evenly among the four sandwiches. Serve immediately while hot.