Thin-sliced seitan and portobello mushrooms sear together in a hot cast iron skillet until deeply browned, then get tossed with sweet caramelized onions and green bell pepper for that classic cheesesteak texture in every bite. A splash of vegan Worcestershire and smoked paprika gives the filling that savory, umami depth you want, while soy sauce rounds it all out with a salty backbone. The whole mixture gets piled onto hoagie rolls, draped with melty vegan cheese, and run under the broiler just long enough to get gooey and golden at the edges. It's hearty, saucy, and satisfying in exactly the way a good cheesesteak should be, no meat or dairy required. This one's a natural fit for a dairy free table and comes together fast enough for a weeknight dinner. Serve it hot, straight from the skillet, and don't skip the broil step, it's what makes the sandwich.
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Preheat the broiler to high and position a rack 6 inches from the element.
Heat 1 tbsp of the olive oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the onion and bell pepper with a pinch of salt and cook, stirring occasionally, until softened and the edges are lightly browned, about 7–8 minutes. Transfer to a plate and set aside.
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