Vegan Philly Cheesesteaks (with Seitan!)
I’ve been making this vegan Philly cheesesteak with homemade seitan for years — it hits that same savory, chewy note as the original but keeps every bite plant-based. Thin, umami-forward seitan, charred peppers and onions, and a creamy vegan provolone sauce tuck into warm hoagie rolls for a weeknight hero that’s easy to scale for guests or a solo indulgence.
Why you’ll love this dish
This vegan Philly cheesesteak delivers the texture and mouthfeel people crave from a classic cheesesteak without any meat or dairy. It’s quick once your seitan is ready, budget-friendly (seitan stretches a long way), and crowd-pleasing — kids and omnivores often don’t miss the meat. Make the seitan a day ahead to shave prep time and turn this into a genuine fast dinner option. If you’re exploring other comfort-forward vegan dinners, you might also like this creamy vegan tomato white bean stew for chilly nights.
“The seitan takes the lead — chewy, savory, and perfectly paired with a smooth provolone sauce. A total keeper.” — home-cook review
How this recipe comes together
Before diving into ingredients, here’s the simple flow: make or grab seitan, sauté peppers and onions until slightly charred, whisk together a quick vegan provolone sauce on the stove, warm and butter your hoagies, then assemble. Expect 15–25 minutes of active cooking if seitan is prepped. The cheese sauce is a basic beurre manié (butter + flour) roux finished with almond milk and vegan provolone for immediate, silky melt.
What you’ll need
– 1 recipe TYBM’s vegan seitan beef (550 g thinly sliced) — see notes for substitutions. (Make ahead or use store-bought seitan; remove from the fridge before cooking.)
– 1 small green bell pepper (about 120 g), sliced into strips
– 1 yellow onion (about 130 g), thinly sliced
– 1 tbsp minced garlic
– 4 hoagie rolls, sliced ¾ of the way through
– 1–2 tbsp melted vegan butter (for brushing hoagies)
– 4–5 slices vegan provolone (I used Daiya; about 60 g total)
– 2 tbsp vegan butter (30 g) — for the cheese sauce
– 2 tbsp all-purpose flour (15 g) — to thicken the sauce
– ¼ cup unsweetened almond milk (or other dairy-free milk of choice) — add more if needed for consistency
Notes/substitutions: use store-bought thinly sliced seitan if short on time. For a nut-free sauce, swap almond milk for oat or soy milk. If you prefer a smokier flavor, add a teaspoon of liquid smoke to the cheese sauce. For low-carb or roll-free versions, see related ideas like the keto Philly cheesesteak rolls.
Directions to follow
1. Prepare seitan: Make TYBM’s vegan seitan beef according to the linked recipe up to the slicing step. This can be done a day or two ahead. If using store-bought seitan, take it out of the fridge to come closer to room temperature while you cook the veggies.
2. Sauté veggies: Heat a large skillet over medium. Add the sliced onions and green pepper. Sauté 5–8 minutes until tender and slightly charred. If the pan is dry and veggies begin to stick, splash in 1–2 tbsp water to deglaze, or use a little oil if you prefer. Add minced garlic in the last 30–60 seconds and stir. Transfer to a plate.
3. Warm seitan: In the same skillet, over medium-high heat, warm the thinly sliced seitan just until heated and slightly caramelized at the edges — about 2–3 minutes. Return the onions and peppers to the pan and toss to combine. Season with salt and black pepper to taste.
4. Make the cheese sauce: Melt 2 tbsp vegan butter in a small saucepan over low-medium heat. Once melted, sprinkle in the 2 tbsp flour. Whisk constantly for about 1 minute so the flour cooks through (this removes the raw flour taste). Slowly drizzle in ¼ cup almond milk while whisking to avoid lumps. When the mixture is smooth and thickening, add the vegan provolone slices. Stir continuously until the cheese melts and you have a glossy, cohesive sauce. If the sauce is too thick, whisk in more dairy-free milk 1 tbsp at a time until desired consistency.
5. Optional blending: For an ultra-silky cheese sauce, transfer it to a mini blender or processor and blend on high for 30–60 seconds. Return to the pot and reheat gently if needed.
6. Toast the hoagies: Brush the insides of the rolls with 1–2 tbsp melted vegan butter. Toast in a hot skillet or under the broiler for 1–2 minutes until golden.
7. Assemble: Pile seitan, peppers, and onions into each hoagie. Spoon the provolone sauce over the filling, or tuck slices of vegan provolone into the warm meat mixture so they melt slightly. Serve hot.
Best ways to enjoy it
Serve these cheesesteaks hot and steamy. Crisp oven fries, a simple green salad with a tangy vinaigrette, or quick pickles make bright counterpoints to the rich sandwich. If you want a family-style twist, carve the filling and toss it with short pasta for a comforting change — try a variation inspired by this Philly cheese steak pasta. For lower-carb meals, consider using portobello caps or lettuce wraps in place of hoagies.
Storage and reheating tips
Store filling and sauce separately for best texture. Refrigerate in airtight containers for up to 3–4 days. Reheat the seitan and veggies in a skillet over medium until warmed through; reheat the sauce gently in a small saucepan, whisking to reincorporate if it separates. You can freeze the seitan filling (without the bread) for up to 2 months — thaw overnight in the refrigerator before reheating. When reheating from frozen, ensure contents reach 165°F (74°C) for food safety.
Pro chef tips
– Thin slicing matters: the thinner the seitan, the better it mimics the classic Philly chew and melts with the sauce.
– Caramelize for depth: give the seitan and onions a touch of high-heat browning for more umami. Don’t overcrowd the pan — do in batches if needed.
– Texture tweak: add a splash of soy sauce or tamari while searing seitan for extra savory depth.
– Smoother sauce: a minute in a high-speed blender removes any strings from the vegan provolone and yields a prettier pour.
– Make-ahead: bake or steam your seitan 1–2 days prior to service so assembly is fast. For inspiration on easy make-ahead vegan bakes, check this healthy vegan banana bread approach — same make-ahead convenience principle.
Creative twists
– Buffalo Philly: toss the seitan in hot sauce before assembly and use a vegan ranch drizzle.
– BBQ provolone: swap a portion of the almond milk for a smoky BBQ sauce in the cheese mix for a tangy variation.
– Mushroom boost: add sautéed cremini or portobello slices with the seitan for more earthiness.
– Casserole style: Layer the filling with extra sauce and bake topped with breadcrumbs for a family casserole. For a low-carb take on that idea, see this low-carb Philly cheesesteak casserole.
Common questions
Q: Can I use store-bought seitan instead of making it?
A: Yes. Many brands sell thinly sliced seitan that works well. Remove it from the fridge 10–15 minutes before cooking so it reheats evenly. If slices are thick, pat them thinner with a knife or slice more thinly for better texture.
Q: How long does the cheese sauce keep?
A: Kept separate from the filling, the sauce will last 3–4 days refrigerated in an airtight container. It can congeal when chilled — reheat over low heat and whisk in a splash of plant milk to loosen it.
Q: Is seitan safe for people with gluten intolerance?
A: No — seitan is wheat gluten and not suitable for those with celiac disease or gluten sensitivity. For a gluten-free alternative, use thinly sliced marinated and seared king oyster mushroom strips or a soy-based, gluten-free meat substitute. If you’re experimenting with low-carb options, these keto Philly cheesesteak rolls offer inspiration.
Q: Can I freeze assembled sandwiches?
A: I don’t recommend freezing fully assembled hoagies; the bread gets soggy. Freeze filling and sauce separately for best texture, then assemble after reheating.
Q: Any tips for achieving a stringy, melty vegan cheese?
A: Use a blend of vegan cheeses designed to melt (Daiya and other brands have melt-friendly options). Warm the sauce gently — high heat can cause separation. Blending the sauce helps create a smoother, stretchier finish.
Vegan Philly Cheesesteak
Ingredients
Method
- Prepare seitan: Make TYBM’s vegan seitan beef according to the linked recipe up to the slicing step. This can be done a day or two ahead. If using store-bought seitan, take it out of the fridge to come closer to room temperature while you cook the veggies.
- Sauté veggies: Heat a large skillet over medium. Add the sliced onions and green pepper. Sauté 5–8 minutes until tender and slightly charred. If the pan is dry and veggies begin to stick, splash in 1–2 tbsp water to deglaze, or use a little oil if you prefer. Add minced garlic in the last 30–60 seconds and stir. Transfer to a plate.
- Warm seitan: In the same skillet, over medium-high heat, warm the thinly sliced seitan just until heated and slightly caramelized at the edges — about 2–3 minutes. Return the onions and peppers to the pan and toss to combine. Season with salt and black pepper to taste.
- Make the cheese sauce: Melt 2 tbsp vegan butter in a small saucepan over low-medium heat. Once melted, sprinkle in the 2 tbsp flour. Whisk constantly for about 1 minute so the flour cooks through. Slowly drizzle in ¼ cup almond milk while whisking to avoid lumps. When the mixture is smooth and thickening, add the vegan provolone slices. Stir continuously until the cheese melts and you have a glossy, cohesive sauce. If the sauce is too thick, whisk in more dairy-free milk 1 tbsp at a time until desired consistency.
- Optional blending: For an ultra-silky cheese sauce, transfer it to a mini blender or processor and blend on high for 30–60 seconds. Return to the pot and reheat gently if needed.
- Toast the hoagies: Brush the insides of the rolls with 1–2 tbsp melted vegan butter. Toast in a hot skillet or under the broiler for 1–2 minutes until golden.
- Assemble: Pile seitan, peppers, and onions into each hoagie. Spoon the provolone sauce over the filling, or tuck slices of vegan provolone into the warm meat mixture so they melt slightly. Serve hot.
