This Vegan Philly Cheesesteak is protein packed version of the classic sandwich. Loaded with seitan beef, sautéed peppers and onions, and gooey vegan cheese on a soft hoagie roll.
These vegan Philly cheesesteaks are quickly becoming one of my go-tos in the meal rotation. They are really quick to make, loaded with protein and veggies, and have tons of flavor.
I love that cheesesteaks typically have vegetables like peppers and onions. The veg adds some slightly sweet, savory, and smoky flavor to the sandwich.
I don't tend to eat a lot of vegan cheese, but this is one of those recipes where the cheese really makes it. It is a cheesesteak after all.
The gooey cheese mixed with my meaty seitan steak, and sautéed vegetables, all on a thick, toasted hoagie roll - so good.
Jump to:
Why You'll Love this Vegan Philly Cheesesteak
- Vegan and protein-packed - made with seitan steak that's got tons of protein from vital wheat gluten
- Twist on a classic - A deli favorite made entirely plant-based
- Tastes just like a cheesesteak- seriously!
- Great for meal prep - make the cheesesteak filling on the weekend and assemble your sandwich each day for lunch
Ingredient Notes & Substitutions
- Seitan Steak: I made my homemade seitan steak, which is made from vital wheat gluten and packed with protein. You can use any vegan steak substitute you like, such as Plantspired steak. For a gluten-free option, you can try a gluten-free beef like Abbot's, or their burgers, cut into strips.
- Yellow Onion: or a white onion
- Bell Peppers: I used one red and one green pepper. Feel free to use your favorite colors.
- Cremini Mushrooms: some Philly cheesesteaks have mushrooms and some don't. I used mushrooms because I really like how they add a savory, umami flavor, since these cheesesteaks are meatless. If you don't like mushrooms, feel free to omit.
- Salt & Pepper
- Vegan Cheese: classic cheesesteaks have provolone or swiss - for vegan cheese, these types are available in slices. Feel free to use shreds if you can find them. For a WFPB version use ½ batch of my Plant-Based Mozzarella
- Hoagie Rolls: I used Dave's sandwich rolls, which I love because they have whole grains and more protein than the typical roll. If you choose another brand, check the ingredients, many hoagie-style rolls aren't vegan
Step-By-Step Instructions
Step 1. Prepare the seitan. As instructed in the post - divide the dough into 6 pieces before baking. After the seitan comes out of the oven, slice each piece in half by height, then thinly slice into strips to create small 'steak tip' shapes.
Step 2. Heat the onion and peppers in a large non-stick pan over medium heat. Cook, stirring occasionally, for 5-7 minutes until golden in color.
Step 3. Add the mushrooms, salt, and pepper. Cook again until mushrooms are soft and then let the liquid cook off, about 5 minutes more.
Step 4. Add the sliced seitan. Toss well.
Step 5. Add the cheese, cover and let the cheese melt for 3-5 minutes.
Step 6. Meanwhile, if desired, toast the hoagie rolls. (I used my air fryer; you can also pop them under the broiler)
Step 7. Load each hoagie roll with the seitan and vegetable mixture. Serve with pickle spears and chips on the side.
Serving Suggestions
I served my vegan Philly cheesesteak sandwiches with chips and pickle spears on the side.
You can also serve with potato wedges or sweet potato fries.
Pro Tip: Toast the inside of the hoagie roll for a sturdier, less soggy sandwich.
FAQ & Expert Tips
Yes! The seitan mixture preps well in advance. Store separately from the buns, and reheat in the microwave or air fryer before serving.
Yes. You can use any vegan steak substitute you like, such as Plantspired steak. Make sure you have six servings.
For a gluten-free option, you can try a gluten-free beef like Abbot's, or their burgers, cut into strips.
For a gf/vegan roll, try Schar.
Recipe Prayer
Thank you God for this sandwich. Thank you for healthier versions of our favorite foods. Amen.
More vegan sandwich & deli ideas
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Philly Cheesesteak
Equipment
Ingredients
- 1 Recipe Seitan Steak sliced in half height-wise, then sliced into strips
- 1 Medium Yellow Onion halved and thinly sliced
- 1 Medium Red Bell Pepper thinly sliced
- 1 Medium Green Bell Pepper thinly sliced
- 8 Ounces Cremini Mushrooms halved and thinly sliced
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 3-6 Slices Vegan Provolone or Swiss for a WFPB version use ½ batch of my Plant-Based Mozzarella
- 6 Hoagie Rolls I used Dave's - check the ingredients, many hoagie rolls aren't vegan
Instructions
- Prepare the seitan. As instructed in the post - divide the dough into 6 pieces before baking. After the seitan comes out of the oven, slice each piece in half by height, then thinly slice into strips to create small 'steak tip' shapes.
- Heat the onion and peppers in a large non-stick pan over medium heat. Cook, stirring occasionally, for 5-7 minutes until golden in color.
- Add the mushrooms, salt, and pepper. Cook again until mushrooms are soft and then let the liquid cook off, about 5 minutes more.
- Add the sliced seitan. Toss well.
- Add the cheese, cover and let the cheese melt for 3-5 minutes.
- Meanwhile, if desired, toast the hoagie rolls. (I used my air fryer; you can also pop them under the broiler)
- Load each hoagie roll with the seitan and vegetable mixture. Serve with pickle spears and chips on the side.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments