Let me tell you all- I am so pumped to share this recipe today. These Vegan Philly Cheesesteaks were SO stinkin’ good. Probably one of the best meals I’ve had in a while. These plant-based cheesesteaks are made with chewy, savory seitan beef, a vegan provolone cheese sauce, and lots of sautéed peppers and onions.
the vegan cheesesteak ingredients
To make this vegan seitan sandwich, you’ll first need to make your seitan beef! I have an easy and absolutely delicious recipe for how to make your own seitan beef. I love making this recipe in bulk and then freezing the ‘beef’ strips to use in quick weeknight dinners like this! The other ingredients you’ll need to make this sandwich are:
- Green Bell Peppers
- Yellow Onion
- Soft Hoagie Rolls
- Vegan Butter
- Unsweetened Almond Milk
- Vegan Provolone Cheese- I’m using Daiya’s
prepping the ingredients
the seitan beef
Once you make this recipe for the seitan beef, the only thing you’ll need to do to make it sandwich ready is thinly slice the seitan strips so they’re more authentic!
the peppers and onions
A few traditional ingredients in Philly Cheesesteaks are green peppers and onions! So the first step in making this vegan version is of course prepping our veggies! I’m using thinly sliced green bell peppers and sweet yellow onions. You’ll want to saute the onions and peppers on medium heat for 5-8 minutes until tender and slightly charred. I recommend using a nonstick skillet, but if they stick to the pan add 1-2 tbsp of water to the mixture (or use oil if you prefer).
the vegan provolone cheese sauce
To get that extra ooey gooey cheese, today we’re going the extra mile and making a cheese sauce to spread on top of the seitan and veggies. While the veggies cook, go ahead and melt the 2 tbsp of vegan butter in a small pot to start the cheese sauce. To thicken up the sauce, sprinkle in the flour once the vegan butter has melted. Whisk for 1 minute so the flour cooks through and you get rid of that raw flour taste. Then, continue whisking while you add in the almond milk. The mixture should be fairly thick at this point. You can now add in the vegan provolone! Make sure to stir until the vegan cheese incorporates into the butter and flour mixture.
I found that the oil from the vegan butter started to separate from the vegan provolone. To better combine everything and to make the cheese sauce smoother, transfer the mixture to a mini food processor or blender, and blend the sauce on high for 1 minute until completely smooth.
serving the seitan cheesesteaks!
Y’all, I’m convinced that this is these are the best vegan Philly cheesesteaks out there. The seitan beef is perfectly chewy, savory, and salty. The vegan provolone cheese sauce is so gooey and creamy. And the peppers and onions add a flavorful, fresh bite inside the soft, yet crunchy garlic coated hoagie roll. I can’t wait for you to try out this mouthwatering plant-based cheesesteak recipe!
While I recommend making homemade seitan from this recipe, you could try using store-bought seitan. You could use the same amount of Sweet Earth Seitan, however, it isn’t seasoned the same way as my homemade recipe so the final result won’t be the same.
I’m using vegan provolone slices by the brand Daiya to make the cheese sauce in this recipe. If you aren’t able to find dairy-free provolone, I recommend subbing in another mild-tasting vegan cheese. You could try vegan mozzarella. ItDoesn’tTasteLikeChicken also has a highly rated homemade vegan mozzarella cheese that you could try making!
These meatless cheesesteaks are best served warm with a big side of fries! You could also serve these veggie sandwiches with onion rings or even potato salad.
Looking for more unbelievable savory vegan recipes? Check out these dishes!Charred Tofu Banh Mi
Vegan Chicken Pot Pie
The Best Vegan Beef Stew
Vegan Seitan Beef Bourguignon
Vegan Sesame Beef Udon Noodles
Did you make this recipe? I’d love to know! Leave a rating and a comment below!
- 1 recipe the best vegan seitan beef 550g, thinly sliced
- 1 small green bell peppers , sliced into strips
- 1 yellow onion , sliced 130g
- 1 tbsp minced garlic
- 4 hoagies, sliced ¾ of the way through
- 1-2 tbsp melted vegan butter to spread on hoagies
- 4-5 slices vegan provolone, Daiya, 85g
- 2 tbsp vegan butter, 30g
- 2 tbsp all-purpose flour, 10g
- 2 tbsp unsweetened almond milk
- Saute the onions and peppers on medium heat for 5-8 minutes until tender and slightly charred. Add 1-2 tbsp of water if the veggies are sticking to the pan (or use oil if you prefer).
- While the veggies cook, melt the 2 tbsp of vegan butter in a small pot to start the cheese sauce. Sprinkle in the flour once the vegan butter has melted. Whisk for 1 minute so the flour cooks through. Whisk in the almond milk, then add in the vegan provolone. Stir until the vegan cheese incorporates into the butter and flour mixture.
- Optional- to make the cheese sauce smoother, transfer to a mini food processor or blender, and blend the sauce on high for 1 minute until completely smooth.
To Assemble the Cheesesteaks
- Mix the minced garlic with the remaining melted vegan butter. Spread the garlic mixture onto the sliced hoagies. Toast the hoagies in the toaster oven until golden brown.
- Spread the vegan cheese sauce onto one side of the sandwich. Then, layer on the vegan beef and top with the sauteed peppers and onions.
- Close up the sandwich and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 12gTrans Fat: 0gCarbohydrates: 47gFiber: 5gSugar: 8gProtein: 25g
Nutritional info is an estimate.