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Jackfruit Philly Cheesesteaks

11/23/2016

8 Comments

 

Jackfruit Philly Cheesesteaks 

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When I first met Alex there wasn't a Philly Cheesteak he wouldn't eat for lunch. He LOVED them! He was a sucker for the 'traditional' - although clearly it's debatable what the traditional version is exactly. He's always considered the melted provolone slices, not the cheeze whiz sauce, the original version - and the chef in me wants to hope he's right. So when he told me he'd sort of been craving that familiar old sandwich, we knew we could make a vegan version that was just as friggin' good. And I think we nailed it on this one. The secret? The cheesier-than-ever Daiya provolone slices! They're the perfect sub for the ooey-gooey, melty cheese that makes the original so memorable. The slices melt and stretch just like real cheese, but are a delicious, plant-based alternative for anyone looking to eat better, whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle.
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The jackfruit makes the perfect substitute for a shaved steak, and was super like the original once we got a little char on the jackfruit. Our best tip is to cook in cast iron if you can - you'll get nice, crispy edges on the jackfruit. Once you get the jackfruit cooked up you toss in the grilled veggies and cheese, and voila! You've got yourself a super yummy, way healthier Jackfruit Philly Cheesesteak Sub! 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. The recipe makes enough for two, so you can make one for someone you really like or have leftovers for day two. Oh, and people usually ask - we find our jackfruit at local Asian markets, but you can usually find it, though overpriced, at Whole Foods as well. Enjoy!
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INGREDIENTS
Daiya vegan provolone cheese slices
​1 loaf Italian bread or 2 large sub rolls, sliced

1 teaspoon coconut oil
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced

1 teaspoon coconut oil
2 - 20 oz. cans jackfruit, drained and shredded
1/2 cup water
1 large clove of garlic, minced
1 teaspoon liquid smoke
1 teaspoon maple syrup
1 tablespoon white cooking wine
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon soy sauce
salt + pepper to taste

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

Heat 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! 


​NOTES
Leftover filling will last in the fridge, covered, for a few days. 

Traditional cheesesteaks are served on soft bread, but all we could really find was a french baguette. While soft sub rolls are my recommendation, use what you can find. 
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8 Comments
Nancy Lavoie
1/7/2017 09:28:41 am

I like the idea of using jackfruit but the only one I have tried is made by the Jackfruit Company and I didn't care for the texture that much. I would like to try the can of jackfruit that you used in the recipe, can you tell what brand it was and where did you buy it?

Reply
Amber
1/9/2017 05:29:26 am

I'm not sure of the brand (I think we have a photo of the one we use on a past jackfruit post) but we just buy cans at the local Asian market. They're usually pretty inexpensive and we've never had an issue with the texture. Good luck!

Reply
Antonio groomes
2/14/2017 06:11:16 am

I forgot the name of the brand but if you go on amazon and look up green jackfruit canned, there is a brand that sells them in a 6 pack for like 16$.

Reply
Meredith
4/14/2017 03:16:03 pm

It's super essential to use jackfruit in brine - because sometimes it also comes in syrup! Not so great for "meat" haha

Reply
Lily
6/22/2017 06:26:12 am

OMG. These were awesome! I made them last night, but found myself doubling the number of spices and used veggie broth rather than wine (because I'm preggo). I also had them in a pretzel bun and and used Follow Your Heart's Provolone.

It was so amazing that I had two with no regrets.

Reply
Natalie DeGraw
9/3/2017 10:57:09 am

Lily what jackfruit did you use? I want to make these but want to make sure I get the right one so they taste good. Also did you use the same cheese? I've tried daiya cheddar but thought it was disgusting and smelled horrible like stinky socks. Is the provolone different? Thanks

Reply
Tamara link
11/12/2020 02:28:59 pm

I make these often with Jackfruit. I will either buy a whole jackfruit or purchase in the pouch in Whole Foods’ frozen section. Both work well!

Cameron link
7/18/2021 11:33:50 am

Thanks for this!

Reply



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