Introduction

When it comes to iconic American sandwiches, the Philly cheesesteak holds a special place in many hearts (and stomachs). Traditionally made with thinly sliced beef, melted cheese (cheese-wiz if we’re being super accurate), and a hearty roll, this beloved sandwich has been a staple in Philadelphia cuisine, but not necessarily vegan-friendly. If you’re looking for a plant-based alternative that doesn’t skimp on flavor or satisfaction, Enter the plant-based Philly cheesesteak—a delicious, vegan-friendly version that captures all the essence of the original, without the meat or cheese. Whether you’re a committed vegan, exploring plant-based options, or simply looking for a new twist on an old favorite, this recipe is sure to hit the spot.

I took inspiration for this recipe from one of my favorite cookbooks “Fake Meat: Real Food For Vegan Appetites” by Isa Chandra Moskowitz,  and put a little spin on it to make it my own.

Plant-Based Philly Cheesesteak Recipe

Ingredients

For the “steak”:

To make it yourself:

• 2 cups seitan, thinly sliced (or use your favorite plant-based meat substitute)
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce (make sure it’s vegan)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil

If you want to make it a bit easier:

• For an easier route: Pick up the Uptons Bacon Seitan from your local grocery store!

For the veggies:

• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 jalapeños, thinly sliced and seeded (I know this seems like a lot, but the heat is not overpowering!)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the cheese sauce:

• 1 cup raw cashews, soaked in hot water for at least 30 minutes
• 1 cup unsweetened plant milk (such as almond, soy, or oat milk)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/4 cup small diced onion
• 1/4 cup small diced jalapeño
• 1/4 cup small diced red pepper
• Salt to taste
• Optional: Red pepper flakes to taste (if you want extra heat!)

For assembly:

• 4 hoagie rolls or your favorite sandwich rolls, toasted
• Optional toppings: sliced pickles, hot sauce, or vegan mayo

Instructions

1. Prepare the “Steak”:
   • If you’re making it yourself: In a medium bowl, combine the sliced seitan with soy sauce, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Mix well to ensure the seitan is evenly coated. Set aside to marinate for at least 15 minutes.
   • For an easier route: Pick up the Uptons Bacon Seitan from your local grocery store!
2. Cook the Veggies:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, and red bell pepper. Season with a pinch of salt and pepper.
   • Sauté the veggies, stirring occasionally, until they are tender and slightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
3. Cook the Seitan:
   • In the same skillet, add another tablespoon of olive oil over medium-high heat. Add the marinated seitan and cook, stirring occasionally, until it is browned and slightly crispy around the edges, about 5-7 minutes. Directions the same if you opted for the pre-made seitan!
   • Return the cooked veggies to the skillet with the seitan and stir to combine. Set aside.
4. Make the Cheese Sauce:
   • Drain the soaked cashews and place them in a blender or food processor. Add the plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt. Add red pepper flakes as well if you want extra heat!
   • Blend on high until the mixture is completely smooth and creamy. Taste and adjust seasoning as needed.
   • In the same skillet that you just cooked the seitan, cook the diced veggies until soft.
   • Once the cashew mixture is smooth and the diced veggies are soft, transfer both to a sauce pan. Allow cheese to “melt” and warm for about 5 minutes on medium heat.
5. Assemble the Sandwiches:
   • Place a generous amount of the seitan and veggie mixture, ensuring each sandwich is filled generously.
   • Pour a generous amount of the cheese sauce on top.
   • Add any optional toppings you like, such as sliced pickles, hot sauce, or vegan mayo.
6. Serve:
   • Serve the plant-based Philly cheesesteaks immediately, while they are hot and the cheese sauce is melty. Enjoy with a side of fries, a salad, or your favorite sandwich accompaniments.

Conclusion

This plant-based Philly cheesesteak offers a satisfying and flavorful alternative to the traditional meat-filled version. With savory seitan, sautéed peppers and onions, and a creamy cashew cheese sauce, this vegan twist will delight your taste buds and make a fantastic addition to your plant-based recipe repertoire. Whether you’re a long-time vegan or just curious about trying something new, this sandwich is sure to become a favorite. Enjoy!