Hearty Vegan Philly Cheesesteak

This hearty vegan Philly cheesesteak will transform your sandwich game with its meaty texture and creamy cheese sauce. Using seitan as the protein base creates that familiar chewy texture while keeping things plant-based and satisfying.

I first made this recipe when trying to satisfy my partner's craving for his favorite childhood sandwich after we both went plant-based. The look on his face when he took that first bite told me this would become a staple in our home.

Ingredients

• 1 pound seitan beef: Brings the essential chewy texture and protein. Look for a brand with minimal ingredients or make your own for best flavor
• 4 teaspoons oil: Helps create that delicious browned surface on both the seitan and vegetables
• 1 medium onion: Sliced provides essential sweetness as it caramelizes during cooking
• Half medium green bell pepper: Adds color and a slight crunch to balance the tender seitan
• Half cup vegetable stock: Creates moisture and depth of flavor as it deglazes all the browned bits from the pan
• 1 cup unsweetened soy milk: Forms the creamy base for the cheese sauce with the right protein content for proper thickening
• 2 tablespoons potato or tapioca starch: Creates that stretchy cheese texture without dairy
• 4 tablespoons nutritional yeast: Delivers the essential cheesy flavor with bonus B vitamins
• 1 teaspoon vegan lactic acid: Adds tanginess that mimics aged cheese perfectly
• 1 teaspoon dijon mustard: Enhances the cheesy flavor with subtle complexity
• Various seasonings and aromatics: Build layers of flavor throughout the dish
• 2 hoagie rolls: Should be slightly crusty outside but soft inside for authentic texture

Step-by-Step Instructions

Prep the Protein:

Slice your seitan beef into thin strips similar to traditional cheesesteak meat. The thinner you can get them, the more authentic the texture will be. Set these aside while you prepare your pan.

Sauté the Vegetables:

Heat 2 teaspoons of oil in a skillet over medium heat until it shimmers. Add sliced onions and cook for about 5 minutes until they begin to soften. Add bell peppers and continue cooking until both vegetables develop some caramelization and slight charring at the edges. This usually takes about 8-10 minutes total. Remove from pan and set aside.

Brown the Seitan:

Add the remaining oil to the now-empty pan and increase heat slightly. Add seitan strips in a single layer if possible and allow them to develop a brown crust before stirring. Cook for about 5 minutes until you see good color development.

Create Flavor Depth:

Pour vegetable stock into the pan with the browned seitan. The liquid will sizzle and steam, helping to deglaze all the flavorful browned bits from the bottom of the pan. Stir vigorously to incorporate these flavors into the seitan.

Combine Components:

Return the cooked vegetables to the pan with the seitan and toss everything together until well integrated. Season with salt and freshly ground black pepper to taste. Remove from heat while you prepare the cheese sauce.

Prepare Cheese Base:

If using fresh garlic and onion or shallot, add them to a small blender with the soy milk and starch. Blend until completely smooth to avoid any chunks in your final sauce. If using powdered versions, simply whisk the starch into the cold milk.

Make Cheesy Magic:

Add all cheese sauce ingredients to a saucepan and whisk thoroughly before turning on the heat. Cook over low heat, stirring constantly. As the mixture heats, it will begin to thicken around the 5-minute mark. Continue stirring to prevent lumps until you achieve a smooth, pourable but thick consistency.

Assemble Sandwich:

Heat a clean pan over medium heat. Slice hoagie rolls along one side but not completely through, creating a hinge. Spread vegan butter on the cut sides and place butter-side down in the hot pan. Toast until golden brown, about 2-3 minutes.

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The cheese sauce is truly the star of this recipe for me. I spent months perfecting it, adjusting the nutritional yeast ratio and discovering that the combination of lactic acid and a tiny bit of maple syrup creates that authentic cheese whiz flavor that makes a Philly cheesesteak so craveable.

Storage Solutions

This recipe separates beautifully for storage. Keep the seitan mixture refrigerated for up to 4 days in an airtight container. The cheese sauce can be stored separately and will thicken considerably when chilled. When reheating, add a splash of plant milk to the cheese sauce and stir well over low heat until smooth again. For best results, store the bread separately and toast fresh when ready to assemble.

Ingredient Swaps

If you cannot find or prefer not to use seitan, consider using portobello mushrooms sliced very thinly and marinated in soy sauce, liquid smoke and beef-style seasoning. For the cheese sauce, sunflower seeds can replace the base if you have soy allergies. Simply soak raw sunflower seeds overnight, drain, and blend with the other ingredients before cooking. The nutritional yeast is essential for flavor but can be reduced slightly if you find it too strong.

Serving Suggestions

This sandwich pairs perfectly with crispy baked potato wedges seasoned with paprika and garlic powder. The classic Philadelphia way would be to serve with a side of coleslaw and a pickle spear. For a lighter option, serve alongside a simple green salad with vinaigrette. This sandwich is best enjoyed immediately after assembly when the bread is still warm and crispy and the filling is hot.

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This vegan Philly cheesesteak will easily become your go-to craving-satisfying sandwich while keeping things plant-based and full of flavor.

Frequently Asked Questions

→ Can I substitute the seitan with another plant-based protein?

Yes, you can substitute seitan with portobello mushrooms, tempeh, or commercial plant-based beef strips. Each alternative will provide a different texture, with mushrooms offering a juicier bite and tempeh providing a grainier texture.

→ Is nutritional yeast necessary for the cheese sauce?

Nutritional yeast is important for achieving the cheesy flavor in the sauce. While you could omit it, the sauce would lack its distinctive savory, cheese-like profile. There's no direct substitute that provides the same flavor profile.

→ How can I make this sandwich gluten-free?

To make this gluten-free, use gluten-free hoagie rolls and replace the seitan (which contains gluten) with a gluten-free alternative like jackfruit, mushrooms, or a commercial gluten-free plant-based beef. Also ensure your vegetable stock is certified gluten-free.

→ Can I prepare the cheese sauce ahead of time?

Yes, the vegan cheese sauce can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to use, gently reheat on low heat while stirring frequently. You may need to add a splash of plant milk if it's too thick.

→ What sides pair well with this sandwich?

Classic sides include french fries, sweet potato fries, onion rings, or a simple side salad. For a healthier option, try roasted vegetables or a light coleslaw. Pickles or pickled vegetables also complement the rich flavors of the sandwich nicely.

→ Can I freeze the assembled sandwiches?

While you can freeze the seitan mixture and cheese sauce separately, fully assembled sandwiches don't freeze well as the bread will become soggy when thawed. For best results, freeze components individually and assemble fresh sandwiches when ready to eat.