Fish Free Vegan Philly Cheesesteak
Total time45 min
Prep time20 min
Cook time25 min
4.9(9)
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 8 oz seitan, very thinly sliced
- 8 oz portobello mushrooms, stems removed, very thinly sliced
- 1 medium yellow onion, halved and very thinly sliced
- 1 green bell pepper, very thinly sliced
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp vegan worcestershire sauce
- 1 tsp soy sauce
- ½ tsp smoked paprika
For serving
- 4 hoagie rolls, split lengthwise
- 4 oz vegan cheese, provolone or mozzarella style, thinly sliced
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh.
Instructions
- 1
Preheat the broiler to high and position a rack 6 inches from the element.
- 2
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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