These sandwiches are made with marinated chickwheat seitan, sautéed mushrooms, sautéed bell peppers, topped with melted vegan cheese, and served on a toasted hoagie roll. Yup, these Philly Cheesesteaks are far from authentic, but they definitely do not disappoint in flavor! 
I remember I first learned what a cheesesteak was when the Fresh Prince taught Uncle Phil what a real Philly Cheeseteak consisted of, greasy paper-bag and all. And if you have absolutely no idea what I’m referring to, please watch this video. You’re welcome 🙂
Although this recipe is not for the most traditional cheesesteak, I’m sure even Will would agree that it does not lack in flavor!
So what is this vegan version of a Philly Cheesesteak made of?
The main ingredient for this recipe is chickwheat seitan, a vegan meat substitute made from blended chickpeas and wheat gluten. It surprisingly mimics the look and texture of meat when it’s cooked, and it’s also high in protein and low in carbs! By itself, it can be a little bland, so it’s important to season the chickwheat before using in a dish. In this recipe, the chickwheat shreds are marinated in soy sauce, pure maple syrup, vinegar, and paprika! I adapted the recipe for chickwheat seitan by Avocados and Ales. For detailed tips and step-by-step pictures, please check out her original recipe!
I also recommend making the chickwheat seitan the night before, or even up to 48 hours in advance. That way, when you’re ready to make the sandwiches, you can just heat everything up in the pan and have a quick lunch ready in under 30 minutes!
TOPPINGS
For the cheese, I like using Follow Your Heart Provolone or Field Roast Original Chao slices. And for all you vegan cheese skeptics out there, give these brands a try. I’ve tried my fair share of store-bought vegan cheeses, and these two brands are the closest to real cheese I’ve had. And yes, they melt!! Crazy, I know.
After some digging, aside from the cheese, I learned that a traditional Philly Cheesesteak just adds onions as a topping. If you want to add anything else, like peppers, mushrooms, lettuce, mayo, or ketchup, you’re heading into the fancy territory. Since this recipe is all about nontraditional, I included sautéed mushrooms and bell peppers. However, feel free to add any toppings you like and enjoy!
Did you make this recipe?
If you make this recipe, I would love to see and share your recreations! Tag me on Instagram @plantedpriyanka or tell me in the comments section below! If you have any questions, please don’t hesitate to ask! Happy eating!
Love,
Priyanka
Vegan Philly Cheesesteak
Ingredients
- 4 Hoagie rolls
- 1 lb Chickwheat Seitan
- 1 large green bell pepper, sliced
- 8 oz choice of mushrooms, sliced
- 4 slices vegan Provolone or American cheese, such as Follow Your Heart or Field Roast Chao
- 2 tbsp nondairy milk
- salt and pepper, to taste
- vegan mayo, optional
Seitan Marinade:
- 3 tbsp soy sauce or tamari
- 1 tbsp pure maple syrup
- 1 tsp vinegar
- 1/2 tsp paprika, or smoked paprika
Instructions
- Make the chickwheat seitan, preferably the night before to save time. Once cooled, tear into thin strips.
- Add the marinade ingredients to a large bowl and whisk to combine. Toss the chickwheat strips into the bowl and let set in the marinade for at least 15 minutes to absorb. Alternatively, marinate the chickwheat strips overnight in the fridge.
- In the meantime, cut and prep the bellpepper and mushrooms. Cut the hoagie rolls 3/4ths way across and toast cut side down.
- Add 1 tbsp oil to a large nonstick skillet or pan over medium heat. Once hot, add the sliced bell peppers and saute for 2-3 minutes. Add in the mushrooms and saute for an additional 2-3 minutes. Season the peppers and mushrooms with salt and pepper, and transfer the mix to a large bowl.
- Add another tbsp of oil to the pan, and add the marinated chickwheat strips, sauteing for 2-3 minutes. Transfer the strips to the mushroom and pepper mixture and stir to combine.
- Tear up the cheese slices and add to a microwave safe bowl. Add a splash of nondairy milk, about 2 tbsp, and microwave for 30 second increments until melted. It’s okay if there are some lumps.
- If desired, spread a layer of mayo on toasted sides of each roll. Use tongs to fill the hoagie rolls with the cheesesteak filling. Top with the melted cheese. Serve immediately with fries or chips, and enjoy!
OMG!!
I shared this recipe with my mom for her to make and it was the best thing ever. Definitely loved the seitan!!! You’re amazing and love your recipes😍😍
Jai Swaminarayan🙏🏼🙏🏼
Aw Jai Swaminarayan, Heer! Thank you so much for the kindest comment!! So so happy to hear that you loved the Philly cheesesteak! This made my day!🥺❤️