Jackfruit “Philly Cheesesteak” Sandwich


  • 1 tablespoon extra-virgin olive oil, divided
  • 1 can (20 ounces) jackfruit in brine, drained, rinsed well
  • ¼ teaspoon onion powder
  • ¼ teaspoon celery seeds
  • Pepper to taste
  • Salt to taste
  • Cayenne pepper to taste
  • 2 tablespoons vegetable broth
  • ½ tablespoon balsamic vinegar
  • 2 tablespoons vegan mayonnaise
  • 1 small onion, sliced
  • ¼ teaspoon garlic powder + extra to dust
  • ¼ teaspoon paprika
  • ½ tablespoon chickpea flour
  • 1 tablespoon vegan Worcestershire sauce
  • 2 whole wheat rolls
  • ½ cup vegan cheddar cheese


  • Place a skillet over medium heat. Add ½ tablespoon oil and heat. Add onion and sauté until translucent.
  • Lower the heat and cook until golden brown. Stir occasionally. Remove onto a plate.
  • Dry the jackfruit by place over a kitchen towel. Cut into triangular pieces and add into a bowl.
  • Add spices and salt and mix until well coated.
  • Place a skillet over medium-high heat. Add jackfruit and cook until lightly toasted.
  • Add remaining oil into the skillet and mix well. Stir in the browned onions and mix well.
  • Add chickpea flour and mix until well coated.
  • Stir in broth, vinegar and Worcestershire sauce.
  • Reduce heat to medium heat and cover the pan with a lid. Cook until jackfruit is tender.
  • Turn off the heat. When cool enough to handle, shred the jackfruit with a pair of forks and place on a lined baking sheet, in a single layer.
  • Bake in a preheated oven at 350° F for 15 minutes.
  • Split the rolls and smear mayonnaise on the bottom part of the rolls. Dust with garlic powder, divide the jackfruit, and place on the bottom part of the rolls. Sprinkle cheese on top.
  • Set the oven to broiler mode and broil for a couple of minutes.
  • Cover with the top half of the rolls and serve immediately.

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