Seitan Philly Cheesesteaks

Seitan is made from wheat protein, and its dense, chewy bite makes it one of the best stand-ins for thinly sliced steak. Seared hot and fast in a skillet, it gets browned, crispy edges that are just right for a cheesesteak.

Use store-bought seitan for a quick weeknight dinner, or make a batch of our Homemade Seitan Cutlets and slice them thin. Either way, the savory soy and Worcestershire glaze, sweet caramelized onions and gooey provolone make this sandwich hard to put down. Love seitan? Don’t miss our Kung Pao Seitan Stir-Fry.

Seitan Philly Cheesesteaks

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Thinly sliced seitan seared with savory seasonings, tossed with golden onions, peppers and mushrooms, blanketed in melted provolone and piled into toasted hoagie rolls. A hearty vegetarian take on the Philadelphia classic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 sandwiches

Ingredients Method Notes

Ingredients

  

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For the Filling

• 1 pound seitan very thinly sliced (store-bought or homemade)
• 2 tablespoons olive oil divided
• 1 large yellow onion thinly sliced
• 1 medium green bell pepper thinly sliced
• 8 ounces cremini mushrooms sliced (optional)
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• salt to taste

To Assemble

• 8 slices provolone cheese or vegan provolone
• 4 hoagie rolls split
• 2 tablespoons butter softened, or vegan butter (optional, for toasting)

Method

 

1. Slice the seitan as thinly as you can. (Popping it in the freezer for 15 minutes first makes this much easier.) In a small bowl, whisk together the soy sauce, Worcestershire sauce, garlic powder and black pepper.
2. Heat 1 tablespoon of the oil in a large skillet or griddle over medium-high heat. Add the onion, bell pepper, mushrooms and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes, until soft and golden. Transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet. Add the seitan in a single layer and sear for 3 to 4 minutes, stirring occasionally, until browned with crispy edges.
4. Pour the sauce over the seitan and toss for about 1 minute, until it is absorbed. Return the vegetables to the pan and toss everything together. Chop it into smaller pieces with the edge of your spatula if you like.
5. Divide the filling into 4 portions in the skillet. Lay 2 slices of provolone over each portion, reduce the heat to low, and cover for 1 to 2 minutes, until the cheese melts.
6. Meanwhile, spread the cut sides of the rolls with butter and toast them in another skillet or under the broiler for 1 to 2 minutes, until lightly golden.
7. Slide a spatula under each cheesy portion and flip it into a toasted roll. Serve hot.

Notes

Check your Worcestershire: regular Worcestershire sauce contains anchovies. Look for a brand labeled vegetarian or vegan.

Vegetarian cheese: many provolone cheeses are made with animal rennet. Look for labels that say “microbial” or “vegetable” rennet, or use a vegan provolone.

Seitan is pure wheat gluten, so this recipe is not gluten-free. The filling (without cheese) keeps in the fridge for up to 4 days.

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