Vegan Philly Cheese Steak
Satisfy your cravings with this mouthwatering Vegan Philly Cheese Steak, a plant-based twist on the classic sandwich! Packed with meaty seitan strips, tender portobello mushrooms, and sautéed bell peppers and onions, this hearty recipe delivers bold flavors with every bite. Seasoned with soy sauce, garlic powder, and black pepper, and topped with melty vegan provolone cheese, this sandwich is loaded onto toasted hoagie rolls for the ultimate comfort meal. Perfect for weeknight dinners or casual gatherings, this quick and easy recipe comes together in just 40 minutes and serves up to four. If you're searching for a vegan comfort food staple or a satisfying sandwich idea, this Vegan Philly Cheese Steak will not disappoint!
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Recipe Information
Ingredients
- 16 oz seitan
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 oz portobello mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper, freshly ground
- 6 slices vegan provolone cheese slices
- 4 large hoagie rolls
Instructions
Begin by preparing the ingredients: thinly slice the onion and green bell pepper, and slice the portobello mushrooms.
Slice the seitan into thin strips, approximately 1/4 inch thick.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced onion and bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Add the portobello mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms are tender.
Remove the vegetables from the skillet and set them aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet, and increase the heat to medium-high.
Add the sliced seitan to the skillet and sprinkle with soy sauce, garlic powder, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the seitan is browned and heated through.
Return the cooked onions, bell pepper, and mushrooms to the skillet with the seitan. Stir to combine.
Lay vegan provolone cheese slices over the mixture in the skillet. Cover the skillet with a lid and allow the cheese to melt for about 2-3 minutes.
Slice the hoagie rolls and lightly toast them, if desired.
Spoon the seitan and vegetable mixture evenly onto each hoagie roll, ensuring each roll gets a good amount of melted cheese.
Serve immediately and enjoy your Vegan Philly Cheese Steak!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 27.6 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1319 mg | 101% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
