Vegan Philly Cheesesteak with Seitan

This delightful Vegan Philly Cheesesteak combines savory homemade seitan, sautéed veggies, and a creamy cheese sauce, all stuffed into soft hoagie rolls for a quick and delicious meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

For the Seitan and Vegetables

550 g thinly sliced homemade vegan seitan beef Can also use store-bought seitan.
120 g small green bell pepper, sliced into strips
130 g yellow onion, sliced
1 tbsp minced garlic Toasting enhances flavor.

For the Cheesesteaks

4 pieces hoagie rolls, sliced ¾ of the way through
1-2 tbsp melted vegan butter, for spreading
60 g vegan provolone cheese Feel free to substitute with another plant-based cheese.

For the Cheese Sauce

30 g vegan butter
15 g all-purpose flour
¼ cup unsweetened almond milk (or other dairy-free milk)

Method

Preparation

Prepare the seitan: Make the homemade vegan seitan beef according to your favorite recipe, or grab store-bought and take it out of the fridge.
Sauté the veggies: In a skillet over medium heat, sauté the onions and peppers for 5-8 minutes until they’re tender and slightly charred. Add 1-2 tbsp of water if things start sticking.

Cheese Sauce

In a small pot, melt 2 tbsp of vegan butter. Whisk in the flour for 1 minute, then gradually add the almond milk and stir in the vegan provolone until it melts smoothly.
For an ultra-smooth cheese sauce, pop it in a mini food processor or blender for 1 minute.

Assembly

Stuff the hoagie rolls with the sautéed veggies, seitan, and cheesy goodness.
Serve hot for best flavor.

Notes

These cheesesteaks can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months. Reheat in the microwave or skillet. Enhance your cheesesteaks with mushrooms, jalapeños, or a spicy kick of hot sauce in the cheese.