Vegan Philly Cheesesteaks with Seitan
These Vegan Philly Cheesesteaks with Seitan are an easy, delicious, and satisfying meal that combines savory seitan with melted vegan cheese, all wrapped in a warm hoagie roll.
Ingredients
Main Ingredients
- 550 g thinly sliced homemade vegan seitan beef You can also use store-bought seitan.
- 120 g small green bell pepper, sliced into strips You can substitute with roasted red pepper for a smoky flavor.
- 130 g yellow onion, sliced
- 1 tbsp minced garlic Melted garlic adds great flavor.
- 4 pieces hoagie rolls, sliced ¾ of the way through Use fresh hoagie rolls for best results.
- 1-2 tbsp melted vegan butter, to spread on hoagies
- 60 g vegan provolone cheese Daiya Cheese is a great option.
Cheese Sauce Ingredients
- 30 g vegan butter
- 15 g all-purpose flour
- ¼ cup unsweetened almond milk Or other dairy-free milk of choice.
Instructions
Preparation
- Prepare the seitan: Make the homemade vegan seitan beef according to the recipe, or if you’re using store-bought, just 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 (oil works great, too!).
- Melt the cheese: While the veggies cook, melt the 2 tbsp of vegan butter in a small pot. Once melted, stir in the flour and whisk for 1 minute. Then, gradually whisk in the almond milk. Add the vegan provolone and stir until it melts and combines.
- Blend for smoothness (optional): If you want your cheese sauce to be ultra-smooth, toss it into a mini food processor or blender and blend on high for 1 minute until silky.
- Assemble your cheesesteaks: Load up your hoagie rolls with the sautéed veggies, seitan, and generous amounts of that dreamy cheese sauce.
Notes
These cheesesteaks are perfect on their own, but serve them alongside crispy sweet potato fries or a fresh, zesty salad for extra texture and flavor.