Vegan Philly Cheesesteak | The Picky Eater

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

These vegan Philly cheesesteak sandwiches are piled high with homemade seitan, sauteed onions, and melted vegan cheese. I love making these for a fun, informal dinner that allows my family to get their hands messy.

easy, authentic, healthy, vegetarian and vegan philly cheesesteak recipe on a white plate

This iconic sandwich has been around for nearly a century and is one of those sandwiches people take very seriously, much like a vegan pulled pork sandwich, and I respect that energy. My plant-based version has been around as long, but it keeps the same salty, savory bite, and uses sliced seitan instead of beef.

When I realized my kids were fully capable of enjoying onions and peppers, as long as they were tucked away and smothered in vegan cheese, I decided to create a vegan take on this classic. Seitan gives the most authentic texture, which even caused my husband to do a double-take. The melted cheese is a real treat, which is why my kids have affectionately named these Philly cheesestacks! I think this sandwich is even more popular in our house than my usual vegan Reuben.

I love this vegan Philly cheesesteak because it really captures the comfort associated with the sandwich, without including any meat or dairy. As a health coach, I do view certain food items as a bit overindulgent. And since this is packed with plant-based protein and veggies, I can serve it frequently without worry.

This recipe works thanks in large part to the texture of the homemade seitan and the way the flours build in layers. The seitan bakes in broth, cools, and then is sliced thinly so it cooks like real cheesesteak strips in the skillet. Once the onions and the peppers soften, the maple syrup and soy sauce add the perfect balance of savory and sweet. And of course, we have the velvety vegan cheese melted right on top. So yum!

This recipe is one I always add to my meal prep rotation, especially around the holidays. Vegan Philly cheesestacks are perfect for making ahead, and they pack so well for picnics. I brought them to an informal outdoor gathering last July, making sure everyone’s sandwich was wrapped in parchment, looking like it came straight from the deli. I could not stop laughing when a friend of mine took a bite into the sandwich, chewed, looked at me wide-eyed, and asked with confusion, when did we start eating meat? Ha! This just further proves how good this recipe is and that you need to try it too.

Latest Recipe Video!

🥘 Ingredients

These are the key ingredients I use to make sure my vegan Philly cheesesteak tastes as close to the original as possible.

For The Beef Seitan

Black beans: I use black beans to keep the seitan tender and less chewy than the gluten-only version.

Vegan beef broth: This vegan beef broth builds the rich, savory flavors from the start.

Soy sauce: I prefer a low-sodium soy sauce for a savory umami flavor, without overpowering the sandwich.

Nutritional yeast: The nutritional yeast adds another layer of cheese flavor as well as extra nutrients.

Spices: I use garlic powder, onion powder, smoked paprika, vegan BBQ seasoning, salt, and black pepper. This gives the seitan that classic charred steak taste.

Vital wheat gluten: I use vital wheat gluten when I make my seitan. This makes it quick without the washed flour method.

Toppings

Yellow onion: I saute the onion until it is soft and has released its natural sugars. Essential for a cheesesteak sandwich.

Green bell peppers: I use green bell peppers for their distinctive taste that works well in this recipe.

Maple syrup: A small amount of maple syrup helps balance out the salty and savory flavors.

Soy sauce: I like using a small splash of soy sauce in the skillet to season the seitan while it browns.

Sliced vegan cheese: This is an essential ingredient. I melt slices of vegan directly on top of the filling for that iconic cheesesteak finish.

Whole wheat rolls: I like using sturdy whole wheat rolls that hold the warm filling without falling apart.

🔪 How To Make

I make this recipe in two parts: the seitan first, then the quick skillet filling. This can be a labor of love, but I promise you, it is so worth it.

Preheat and blend: I preheat my oven to 350F in preparation for the seitan. Then I add all the seitan ingredients, except for the vital wheat gluten, to a food processor and blend until completely smooth.

ingredients for homemade seitan in a blender

Form a dough: Now I add the vital wheat gluten to the mixture, and pulse until a dough forms. I stop as soon as the dough comes together. Next, I shape the dough into a log.

Bake the seitan: Then, I place the dough log into a baking dish and pour the remaining broth over it. I cover it with foil and bake for 1 hour.

Cool and slice the seitan: I remove the seitan from the oven and let it rest for 20 minutes, then I transfer it to the fridge for at least 2 hours until fully chilled. Once it is cold, I slice it thinly.

Saute the veggies: I heat olive oil in a large pan over medium-high heat, and saute the onions and peppers until soft and lightly browned.

Pan fry the seitan: Next, I add the sliced seitan, maple syrup, and soy sauce to the pan. I stir and cook everything until it is hot, and the seitan has browned slightly.

Melt the cheese: Finally, I lay slices of cheese over the seitan mixture and cover the skillet with a lid for about 4 minutes. This allows the cheese to melt evenly without burning.

cheese added to seitan and veggies sauteed in a pan

Serve: I scoop the filling into warm rolls and serve immediately while the cheese is still hot and gooey.

My #1 Secret Tip for this vegan Philly cheesesteak recipe is to make the seitan yourself. I understand that buying ready-made seitan is so much easier, but this seitan recipe is what makes the cheesesteak sandwiches come to life! Once you have made it yourself, I doubt that you will ever go back to store-bought.

Other Tips To Keep In Mind:

Keep some steak sauce handy: I enjoy an additional drizzle of my homemade steak sauce to elevate the flavors.
Do not overwork the dough: I work the dough only until it comes together. Remember, gluten can be overactivated with too much kneading, which leads to a rubbery texture.
Use a sharp knife for slicing: It is essential for my seitan to be thinly sliced. I achieve this by using a sharp filleting knife.
Toast your rolls: In my experience, toasted rolls hold their shape better and are less prone to sogginess once the filling is added.
Brown the filling: I let the seitan and veggies sit in the pan for a minute before stirring. This allows it to brown nicely.

📖 Variations

I have tried and tested many variations of this vegan Philly cheesesteak. These are the ones I make on repeat.

Add sliced mushrooms: I add 2 cups of finely sliced mushrooms to the peppers and onions. I saute until all the moisture is out of the mushrooms and carry on as usual. This version reminds me of a cheddar-melt steak.

Spice it up: If I am craving some heat, add 1 tablespoon of pickled jalapeno peppers. It gives the sandwich a bold kick without overpowering the seitan. All my gym friends love this one as it also gives their metabolisms an added kick.

Low-carb version: For a low-carb alternative, I skip the rolls and opt for my almond flour tortillas instead.

🍽 Serving Suggestions

A sandwich like this is just begging to be served with a side of fries. I love pairing these cheesesteaks with my healthy baked French fries, and I always make sure I have a bowl of my homemade vegan ranch dressing for dipping.

A few weeks ago, I hosted a girls’ night featuring some of my signature homemade cocktails. My table was laid out with delicate stuffed zucchini flowers and ornate glasses filled with my amazing vodka strawberry spritzer. There was also a tray of vegan Philly cheesesteaks, which honestly looked a little out of place. But they served a purpose. No hangovers here. Ha!

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover filling in an airtight container in the fridge for up to 3 days.

Freezing: I freeze the seitan separately, either wrapped tightly in plastic wrap or in a freezer-safe container. It can keep for up to 2 months. I do not freeze fully assembled sandwiches, as the peppers and onions soften too much.

Reheating: The filling can be reheated in a skillet over medium heat with a splash of water or broth. If I am using the microwave, I heat it at 30- second intervals, and stir between each one.

❓ Recipe FAQs

Why is my seitan rubbery or spongy?

Rubbery seitan is a result of overworked dough. It happens to the best of us. But I have good news! You can repurpose it. Rubbery seitan can be pulsed in a food processor until it resembles ground meat, which can be fried and used in a variety of vegan dishes. You could also try simmering your slices of seitan in sauce until they are tenderized, or place them in broth and refrigerate overnight.

What is the best vegan cheese for a Philly cheesesteak?

A traditional Philly cheesesteak uses either Provolone or white American cheese. I get the best melt and flavor with sliced vegan provolone or mozzarella-style cheese. Vegan pepper jack cheese is also great if I want a little heat. I avoid blends of shredded cheeses as they melt differently.

How can I make a vegan Philly cheesesteak in under 20 minutes?

If you want this to be under 20 minutes, you will need to plan and make your seitan the night before, or compromise on your flavor and texture and use store-bought seitan. Unfortunately, this is not one of those recipes that can be made on a whim. But it is 100% worth the time and effort.

easy, authentic, healthy, vegetarian and vegan philly cheesesteak sandwich recipe on a white plate

Love this sandwich recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!