How to Make Italian Vegan Cheesesteak Sliders
These Italian vegan cheesesteak sliders are filled with a simple mayo sauce, mozzarella, Italian sausage, sauteed onions and bell peppers, and provolone cheese. They are baked to perfection and finished off with garlic parsley butter. These are INCREDIBLE!
Ingredients
Filling
- Two 8 ounce packages Blackbird Foods Italian sausage (Use code 'SUMMERSTORM10' at checkout to receive 10% off your entire order!)
- 4 tbsp olive oil, extra virgin
- 2 cups yellow onion, thinly julienned (roughly one medium-large onion)
- 2 cups large green bell pepper, thinly julienned (roughly one large pepper)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp dried oregano
- 1 tbsp vegan Worcestershire sauce
Mayo Sauce
- 1/2 cup vegan mayonnaise
- 1 tbsp rice vinegar
- 2 tsp organic cane sugar
Garlic Butter
- 1 tbsp vegan butter
- 1 tbsp olive oil, extra virgin
- 1 tbsp light agave nectar
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
- 2 tbsp fresh parsley, finely chopped
You Will Also Need
- Vegan butter, for greasing the pan
- 12 slider buns
- 1 1/2 cups shredded vegan mozzarella
- 7 slices vegan provolone cheese
Instructions
Filling
- Place a large saute pan over medium-high heat. Once hot, add in 2 tablespoons of olive oil, followed by the onions and bell peppers. Saute for 3-4 minutes, just until they are slightly soft but with a little bit of crunch left. Stir occasionally.
- Turn the heat down to medium-low and in the add salt, pepper, garlic powder, oregano, and Worcestershire sauce. Stir well and cook for one more minute.
- Dump the onions and peppers into a bowl and place the pan back over medium-low heat. Once hot, add 2 tablespoons of olive oil into the pan. Crumble the sausage into the pan and cook for around 4-5 minutes, just until hot. Do not overcook, or you can make the sausage dry.
Mayo Sauce
- Add the ingredients into a small bowl and whisk until completely smooth.
Garlic Butter
- Place a small saucepan over low heat. Add all of the ingredients into the pan except for the parsley. Stir occasionally until the garlic powder and salt are somewhat dissolved.
- Remove the pan from the heat and add in the parsley. Stir well.
How to Assemble and Bake the Sliders
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 10-inch cast-iron skillet (or a baking/casserole dish of the same size) with vegan butter.
- Place the bottom halves of the slider buns down.
- Spread across half of the mayo sauce.
- Sprinkle across the shredded mozzarella, then the sausage, then the sauteed onions and bell peppers.
- Layer across the provolone cheese slices.
- Spread the other half of the mayo sauce onto the inside of the top half of the slider buns. Then flip this over onto the rest of the dish to cover it.
- Cover the sliders with tin foil and bake them on the middle rack for 25 minutes, rotating them halfway through.
- Remove and discard the foil, then brush the entire tops and edges of the buns with the garlic butter. Pop them back into the oven for another 10 minutes, rotating them halfway through. Please keep a close eye on them, so the tops of the buns do not burn. If they begin getting too dark, you can remove them from the oven before the 10 minutes are up.
Tried this recipe?Let me know how it was!