Vegan Philly Cheesesteak

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 458

Author Elizabeth

Equipment

Non-Stick Pans

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 facts calculation includes 3 slices of vegan cheese (½ slice per serving) and 6 Dave's sandwich rolls.

Nutrition