I remember this sandwich from back in the day when I used to work in Colorado (1700 miles from Philly!) at a place called Mitchs Deli. The Philly Cheesesteak Sandwiches were so popular – and me being from Australia, it was the first I’d heard of them! For some reason, this is really the only dish I remember from working here (it was a very, very long time ago!), so I thought I’d re-create it and make this Vegan Philly Cheesesteak Sandwiches with Homemade Seitan.
Yep! I just said Homemade Seitan. I made my own Seitan for this, and it was really easy! If you can’t be stuffed making your own, just use store bought seitan – it’ll work just as well! However, it is quite satisfying making your own, and it really is relatively easy, just gotta wait an hour for it to cook, and then it stores in the fridge for up to a week (or you can freeze it!). It does kind of look a bit gross when you’re cooking it…like a big brain. But don’t let that put you off. Once it’s all done, it tastes good, and you can use it for so many things. You can put it on pizza, or put it with a mushroom and onion gravy, or in toasties. So many options! We used Bob’s Red Mill Vital Wheat Gluten to make ours.
Traditionally, Philly Cheese Steaks are made with provolone cheese. We used a vegan smoky gouda, and it didn’t melt that well – but I think any vegan cheese that melts well would work great. Instead of grilling the cheese afterwards, you could add in just at the end of cooking the Seitan and it might melt better that way.
If you love this recipe, you’d probably also love our Vegan Bahn Mi Rolls. They’re delicious! Why not make some hot chips to go with this meal and try our Turmeric Chips with a Turmeric Dipping Sauce? Hot Chips and a Vegan Philly Cheesesteak Sandwich with Homemade Seitan? Now we’re talking! Please share this recipe with your friends and family!
Take a walk on the wild side by making these Vegan Philly Cheesesteak Sandwiches with Homemade Seitan! You definitely won't regret it!
- 1/2 green pepper (capsicum)
- 1/2 red pepper (capsicum)
- 1/2 brown onion
- salt and pepper
- olive oil
- 170g seitan thinly sliced
- 2 or 3 hot dog rolls
- 1/4 cup grated vegan cheese (we used smoky gouda)
- 1 cup vital wheat gluten
- 1/4 cup besan flour
- 1/4 cup nutritional yeast
- 1/2 tsp sweet paprika
- generous sprinkle of pepper
- 1/2 tsp dried thyme
- 1 Tbsp tomato paste
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 2 Tbsp soy sauce
- 1/2 cup water
- 1 litre water
- 1 Tbsp stock
- 1 tsp miso paste
- 1 tsp liquid smoke
- 2 cloves of garlic
- 1 brown onion peeled and roughly chopped
Mix the vital wheat gluten, besan flour, nutritional yeast, paprika, pepper and thyme in a mixing bowl.
In a separate bowl mix together the tomato paste, olive oil, maple syrup, soy sauce and water. Gently pour this wet mixture into the dry mixture and make a dough.
In a medium to large saucepan add the litre of water, the stock, miso, liquid smoke, garlic and onion. Bring to a gentle boil and then lower the seitan dough into the water. Simmer gently for 1 hour.
Once the seitan is cooked remove from the saucepan. You can strain the liquid and use it for another recipe if desired. Let it cool. Then store it in the fridge for up to a week.
Fry the onions and peppers for 5 to 7 minutes or until getting soft.
Add the seitan and a generous pinch of salt and pepper. Fry for a further 5 minutes or until slightly browned.
Slice hotdog rolls lengthways and toast two or three hotdog rolls (the mixture makes enough for 3) under the grill for a few minutes. Then spread with a plant based butter. Divide the cooked seitan mixture evenly between the rolls and top with the grated vegan cheese. Put back under the grill for a few minutes until melted. Enjoy!