These Vegan Philly Cheesesteaks are made with chewy, savory seitan beef, a creamy vegan provolone cheese sauce, and lots of sautéed peppers and onions. All the ingredients sit on a soft, ‘buttered’, garlic hoagie roll, making this vegan cheesesteak recipe absolutely irresistible!
Why You’ll Love thEse Vegan Cheesesteaks
Let me tell you all- I am so pumped to share this recipe today. This Vegan and Vegetarian Cheesesteak Recipe is SO stinkin’ good. Probably one of the best meals I’ve had in a while. It’s up there with my homemade vegan hot pocket recipe.
I’m convinced that this is the best vegan Philly cheesesteak out there. Here are a few reasons you’ll love this recipe:
- The Best Vegan Beef: The chewy seitan beef (homemade vegan meat) is seasoned with soy sauce and lots of spices for the perfect umami, savory, and salty flavor. The meaty texture of the seitan is what makes this sandwich so drool-worthy and SO similar to a traditional cheesesteak!
- Creamy Homemade Vegan Cheese Sauce: The vegan provolone cheese sauce is so gooey, creamy, and way better than a plain old slice of melted cheese on top.
- Flavor-packed Veggies with a Garlicky Hoagie Roll: And the sauteed onions and peppers add a flavorful, fresh bite inside the soft, yet crunchy garlic-coated hoagie roll.
the vegan cheesesteak ingredients
To make this vegan seitan cheesesteak, 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!
Here are all the ingredients you’ll need to make this sandwich:
- Green Bell Peppers
- Yellow Onion
- Soft Hoagie Rolls, or a sub roll
- Vegan Butter
- Unsweetened Almond Milk
- Vegan Provolone Cheese- I’m using Daiya’s
- Homemade Vegan Beef: if you don’t have time to make your own seitan, you can use store-bought seitan strips like Upton’s Naturals or feel free to use soy curls. You could also substitute thinly sliced portobello mushrooms or button mushrooms instead to make a vegan mushroom ‘cheesesteak.’
- Almond Milk: this can be subbed for another dairy free milk like oat milk or soy milk.
- Vegan Butter: this can be swapped for some extra virgin olive oil.
- Vegan Provolone Cheese: this can be subbed for another vegan cheese of choice like Swiss or mozzarella.
- Hot Peppers: feel free to top this vegan & vegetarian Philly cheesesteak with hot peppers for a spicy kick!
- Small Pot- for making the cheese sauce
- Sauté Pan- for the peppers and onions
Step By Step Instructions
The Seitan Beef
STEP 1: If using homemade seitan, make this recipe for the seitan beef.
📌 TIP: The only thing you’ll need to do to make this homemade seitan sandwich ready is thinly slice the seitan strips, so they’re more authentic!
The Peppers And Onions
A few traditional ingredients in a classic Philly Cheesesteak are green peppers and onions! So the second step in making this vegan version is of course prepping our veggies! I’m using thinly sliced green bell peppers and sweet yellow onions.
STEP 2: You’ll want to sauté the onions and peppers on medium heat for 5-8 minutes until tender and slightly charred. Sauté them on medium-low heat for a bit longer if you prefer caramelized onions!
📌 TIP: 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.
STEP 3: While the veggies cook, go ahead and melt the 2 tbsp of vegan butter in a small pot to start the cheese sauce. Feel free to add in some extra seasonings like garlic powder, onion powder, or nutritional yeast!
STEP 4: 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.
STEP 5: Then, continue whisking while you add in the almond milk. The mixture should be fairly thick at this point.
STEP 6: You can now add in the vegan provolone! Make sure to stir until the vegan cheese incorporates into the butter and flour mixture.
📌 TIP: 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!
These vegan cheesesteaks are best served warm with a buttered, garlic hoagie. For the best cheesesteak possible, use fresh good quality bread!
This recipe would be delicious served with homemade french fries or polenta fries on the side.
If you have leftovers, I recommend storing each component separately in an airtight container in the fridge. The leftovers will stay fresh in the fridge for 5-7 days.
The vegan beef can be frozen for up to 3 months!
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?
- CHARRED TOFU BANH MI
- LOADED VEGAN BEYOND BURGERS
- VEGAN CHICKEN POT PIE
- THE BEST VEGAN BEEF STEW
- VEGAN SEITAN BEEF BOURGUIGNON
- VEGAN SESAME BEEF UDON NOODLES
- CRISPY HERBED FALAFEL PITAS
Did you make this vegan Philly cheesesteak recipe?
I’d love to know! Leave a rating and a comment below!
- 1 recipe TYBM's vegan seitan beef 550g, thinly sliced (or sub store-bought)
- 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, I used Daiya Cheese, 85g
- 2 tbsp vegan butter, 30g
- 2 tbsp all-purpose flour, 10g
- 2 tbsp unsweetened almond milk or other dairy free milk of choice
- 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.
- Optional: Add the seitan beef strips to a skillet with 1-2 tsp of cooking oil and sauté over medium heat for about 5 minutes or until heated through.
- Spread the vegan cheese sauce onto one side of the sandwich. Then, layer on the vegan beef and top with the sautéed 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.