These vegan Philly cheesesteak sandwiches are easy to make and even better than the real deal! Made with crispy pan-fried seitan, Italian long hot peppers and onions, smothered in dairy-free cheese sauce, they're loaded with flavor and packed with protein!
- 2 tablespoons vegetable oil
- ½ medium onion, thinly sliced and separated into strips
- 1 Italian long hot pepper, sliced into thin strips
- 1 garlic clove, minced
- 1 (8 ounce or 226 gram) package seitan, thinly sliced
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- Salt & pepper, to taste
- 2 torpedo sandwich rolls, sliced open
- Vegan cheese sauce, as needed (try my nacho sweet potato cheese, cauliflower cheese, or cashew queso)
- Ketchup (optional)
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Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add the onion and hot pepper.
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Sauté everything until the onions and peppers are slightly softened and browned in spots, about 3 minutes.
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Add the garlic and cook it with the onions and peppers for about 1 minute, until very fragrant.
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Add the seitan, paprika, and soy sauce. Continue to sauté until the seitan begins to crisp in spots, about 3 more minutes. Stir the mixture frequently to prevent burning.
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Divide the seitan mixture between sandwich rolls. Top with vegan cheese sauce, and ketchup if desired.
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Serve.
Nutrition information does not include cheese sauce, because it will vary depending on what variety of cheese sauce and how much you use.