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Vegan Philly Cheesesteaks with Seitan

These Vegan Philly Cheesesteaks with Seitan are quick, creamy, and bursting with flavor, making them a perfect weeknight dinner option.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 550 g thinly sliced homemade vegan seitan beef Can be store-bought seitan as well.
  • 120 g small green bell pepper, sliced into strips
  • 130 g yellow onion, sliced
  • 1 tbsp minced garlic Toast for extra flavor.
  • 4 pieces hoagie rolls, sliced ¾ of the way through Toasted rolls recommended.
Cheese Sauce Ingredients
  • 60 g vegan provolone cheese (Daiya Cheese recommended) Other good melting vegan cheese options may be used.
  • 30 g vegan butter
  • 15 g all-purpose flour
  • ¼ cup unsweetened almond milk (or other dairy-free milk)
  • 1-2 tbsp melted vegan butter, for spreading on hoagies

Method
 

Preparation
  1. 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.
  2. 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.
  3. Melt the cheese: While the veggies are cooking, melt the 2 tbsp of vegan butter in a small pot. Whisk in the flour for 1 minute, then gradually add the almond milk and stir in the vegan provolone until it melts smoothly.
  4. Blend for smoothness (optional): For an ultra-smooth cheese sauce, pop it in a mini food processor or blender for 1 minute.
  5. Assemble your cheesesteaks: Load the hoagie rolls with the sautéed veggies, seitan, and your cheesy goodness.

Notes

Serve hot with crunchy potato chips or a crisp side salad. Leftovers can be stored in the fridge for about 3-4 days in an airtight container.