You're going to love this Vegan Philly Cheesesteak Sandwich with an easy-to-make savory homemade seitan sautéed with onions and peppers, all smothered in a creamy, vegan cheese sauce and toasted bun. It brings the classic Philly experience to your plate, 100% plant-based and delicious.
An original Philly cheesesteak sandwich consists of thinly sliced ribeye steak cooked on a griddle with sautéed onions, topped with melted Cheez Whiz, provolone, or American cheese, all served in a toasted Italian hoagie roll. Pretty simple, right?
Well, this meatless Philly sub-version is just as simple. I'm hoping you'll love this vegan version that is reminiscent of the traditional and not much more work. The seitan is easy to make, and the sauce is ready in minutes. You'll be eating in about 30 minutes from start to finish.
Right along with Falafel Pita Sandwich, Vegan BLT Sandwich, or Vegan Tunacado Sandwich, this is one of my top favorite vegan sandwiches to make.
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Why You'll Love This Recipe
- This sandwich is loaded with protein because the seitan makes it a filling and satisfying meal.
- Our homemade vegan cashew cheese sauce is creamy and packed with cheesy goodness, making every bite irresistibly delicious.
- Whether you’re serving it for a casual lunch, a game day meal, or a dinner with friends, this sandwich will make everyone happy.
- This recipe is accessible for cooks of all skill levels, with straightforward instructions and simple ingredients.
Recipe Ingredients
You’ll need the following ingredients to make this amazing vegan sandwich. See the recipe for measurements and directions on how to make the seitan and cheese sauce.
- Seitan: Seitan is a fantastic meat substitute. To make this easy seitan, you’ll need a key ingredient: vital wheat gluten. Vital wheat gluten can be found on Amazon and at most Whole Foods. If you want another seitan, I also have a lupin seitan recipe that’s low in carbs.
- Bread: Choose sturdy rolls that can withstand the hearty fillings without getting soggy. Check the ingredients for dairy or eggs.
- Cheese Sauce: If you don't have the ingredients for cheese sauce, you can use vegan provolone or American cheese slices. If you haven't tried these lately, they melt much better than their predecessors and are delicious. To use, add the cheese to the top of the meat and veggies on the griddle, allowing it to melt and mix with the meat. Then, scoop it up and place it in a toasted bun.
Variations
- Sautéed mushrooms add an earthy flavor and additional texture to the sandwich. Use cremini or shitake mushrooms for best results.
- Add sliced jalapeños or banana peppers for a spicy kick. Pickled peppers also work well for an extra tangy flavor.
- Sliced avocado adds a creamy element to the sandwich, balancing the savory flavors.
- Change the provided cashew cheese sauce by using two of my all-time favorites - Easy Vegan Cashew Queso or the Best Nut-Free Vegan Cheese Sauce.
How To Make Vegan Philly Cheesesteak
This might look like a lot of work, but it really isn't. Making your own seitan is easy but you can always make the seitan and cheese sauce ahead to assemble and eat fast. See the recipe card for details.
Step 1: In a small bowl, combine the wet ingredients - vegetable broth, soy sauce, olive oil, and tomato paste.
Step 2: Mix the dry ingredients in a large bowl - vital wheat gluten, nutritional yeast, garlic powder, and onion powder.
Step 3: Mix the wet and dry ingredients to form a seitan dough ball. Mix until all of the vital wheat gluten is absorbed.
Step 4: Flatten the dough and then slice it into strips.
Step 5: Here is an optional part: Cook the strips in a double boiler for about 10-15 minutes. This will create a more tender seitan.
Step 6: Transfer the seitan to an oiled skillet and fry it on medium heat until golden brown on both sides. It browns quickly, so pay close attention.
Step 7: When the seitan is ready, remove it from the pan and set it aside. Add the onions, peppers, salt, and pepper to the pan and sauté until they reach your desired softness level.
Step 8: Add the seitan towards the end to incorporate it together with the peppers. While the vegetables are cooking, make the cheese sauce by incorporating everything in a blender. Blend until heated through for about 5 minutes. If you don't have a high-speed blender, heat in a pot on the stove and stir consistently until thickened and cooked through. See the recipe notes for other cheese options.
Step 9: Toast the bread by buttering them and placing them in a 350°F oven for 5 minutes. Alternatively, heat both sides on an oiled skillet until browned. Assemble by placing sauteed vegetables and seitan on the toasted bun, then layer with some cheese sauce.
Recipe Tips
- If you’re making the vegan cheese sauce, ensure it is heated thoroughly. If not properly heated, the sauce may retain a powdery taste from the tapioca flour. If you don't have a high-speed blender, place the mixture in a pot on medium heat and stir consistently until you reach your desired thickness and it is cooked through.
- If you opt not to make the cheese sauce, use vegan provolone or American cheese slices. Nowadays, they melt well and are delicious. Add the cheese to the meat and veggies on the griddle, let it melt, then mix and scoop it into a toasted bun.
- Slice the seitan as thinly as possible to mimic the texture of traditional Philly cheesesteak meat.
- Prepping the seitan and making the cheese sauce ahead of time can save time. Store them separately in the fridge, and assemble the sandwiches when ready to eat.
- Instead of just toasting the bread, you can choose to heat the entire assembled sandwich to make it all hot out of the oven.
- This recipe uses a two-step process: first, you steam the seitan and then fry it in a pan. Steaming makes the seitan more tender, but if you skip this step and go straight to frying, it will still be delicious. Just keep the heat on medium to medium-low to ensure the seitan cooks through properly, as it tends to brown quickly.
Side Dishes for Philly Cheesesteak Subs
- Serve your sandwich with a side of these Delicious Air-Fried Fries.
- A side of dill pickles or pickled vegetables adds a tangy contrast to the sandwich's rich flavors.
- Classic Vegan Coleslaw or Vegan Macaroni Salad complements the hearty sandwich perfectly.
- Keep it simple with a side of classic potato chips.
- Just like these BBQ Jackfruit Sliders, you can serve this recipe on mini sliders for guests on your next big game day.
Storage and Reheating
- Store the cooked seitan beef, caramelized onions, and red and green peppers in an air-tight container in the refrigerator. Keep the vegan cheese sauce separate in a sealed container in the refrigerator. Store any leftover hoagie rolls in a bread bag or airtight container at room temperature. Everything minus the bread is good for up to 5 days.
- Everything can be heated up in the microwave or in a skillet over medium heat. Add a small amount of oil and reheat the seitan and veggies until warmed through, about 5-7 minutes, stirring occasionally. Place the vegan cheese sauce in a small saucepan and heat over low to medium heat or in the microwave, stirring frequently until smooth and heated through. Add a splash of water if the sauce is too thick.
Recipe FAQS
Yes, you can prepare the seitan 2-3 days in advance. When ready to use, just mix it with the vegetables to heat through.
More Vegan Sandwiches You'll Love
Got a minute? I'd love for you to dive into the comments and rate this Vegan Philly Cheesesteak recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Philly Cheesesteak Sandwich
Ingredients
For the Sandwich
- 4 hoagie rolls or sub rolls
- olive oil or vegan butter for toasting the rolls
For the Seitan
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
For the Vegetables
- 1 tablespoon olive oil for sautéing
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegan Cheese Sauce
- 1 cup raw cashews soaked**
- 1 cup unsweetened plant-based milk such as almond, soy, or oat milk
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca starch for creaminess and stretchiness
- 1 tablespoon pickle brine
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ - ¼ teaspoon turmeric for color, optional
- 1 8-ounce bag vegan cheddar cheese shreds
Instructions
- Make the Seitan: In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, and onion powder. In a separate smaller bowl or measuring cup, mix the vegetable broth, soy sauce, olive oil, and tomato paste. Pour the wet ingredients into the dry ingredients. Stir with a spoon until a dough forms. Knead the dough with your hands for about 1 minute until all of the vital wheat gluten is incorporated and the dough is elastic. Once you form a ball, flatten it to about ½ inch and cut the seitan dough into thin slices or strips.
- Steam the Seitan: Prepare a steamer basket in a large pot with a couple of inches of water at the bottom. Bring the water to a boil. Spray a small amount of spray oil in the basket. Place the seitan slices in the steamer basket, making sure they are not overlapping too much. Cover the pot with a lid and steam the seitan for about 10-15 minutes.***
- Cook the Seitan: After steaming, add a small amount of olive oil into a large skillet on medium heat. Add the steamed seitan slices to the skillet and cook for about 3-5 minutes on each side, until browned and crispy on the outside. Set aside.
- Cook the Vegetables: In the same large skillet, heat a bit of olive oil (if needed) over medium heat. Add the sliced onion, bell peppers, salt, and pepper. Sauté until softened and slightly caramelized, about 8-10 minutes. Add the seitan to incorporate it all and heat up the seitan.
- Prepare the Cheese Sauce: While the vegetables are sauteeing, blend together the soaked cashews, milk, nutritional yeast, tapioca starch, pickle brine, garlic powder, onion powder, salt, turmeric (if using), and cheese shreds. If using a high-speed blender, blend for about 5 minutes until the sauce is heated through. If you don't have a high-speed blender, simmer in a saucepan for about 5 minutes until it has thickened. Heating the sauce well ensures the starch is fully activated and the sauce is gooey and stretchy and does not taste like tapioca powder.
- Toast the Rolls: Preheat an oven at 350°F or a griddle/skillet over medium heat. Lightly brush the hoagie rolls with olive oil or vegan butter and toast them on the griddle until they are golden brown and crispy. If using an oven, bake for about 5 minutes few minutes until they are perfectly toasted.
- Assemble the Sandwiches: Layer cooked seitan and veggies on the bottom half of each roll. Drizzle with the warm vegan cheese sauce. Top with optional toppings, if desired.
- Serve: Serve the vegan Philly cheesesteak sandwiches immediately while warm and enjoy!
Susan says
This was really good. I've never made seitan and this was easy.
Regi Pearce says
Hey! Thanks, glad you liked it and found it easy.