In west Philadelphia, born and raised, on the playground was where I spent most of my days…nope not true. But you knew that. Am I the only one whose reference for Philly cheesesteaks comes from watching the Fresh Prince drool and reminisce over them in that greasy paper bag? You can find this montage on YouTube, FYI. It always made my mouth water, but I’ve never eaten one with real steak. Though, I have had my fair share of vegan Philly cheesesteaks and I’ve really gotta give it up for my own creation. I’m sure you’ll agree after just one big bite!
- Yield: 6 sandwiches
- Preparation Time: 25 Minutes
- Cooking Time: 20 Minutes
- 2 cups thinly sliced onions (about 2 onions)
- 2 cups thinly sliced green bell peppers (about 2 peppers)
- 2 tablespoons vegetable oil
- ½ Saved by Seitan loaf, thinly sliced or shaved
- 2 tablespoons vegan Worcestershire
- 2 tablespoons water
- Sea salt and ground pepper
- 6 hoagie-style buns
- 6 tablespoons vegan butter
- The Nacho Cheese, warmed
- In a large cast-iron skillet or frying pan over medium heat, sauté the onions and bell peppers with the vegetable oil for 10 to 12 minutes until soft and cooked through. Add the sliced seitan and brown for 3 to 4 minutes.
- Combine the Worcestershire and water together in a small bowl. Pour over the vegetables and seitan and toss to coat everything in the sauce. Continue cooking for 3 minutes. Add salt and pepper to taste
- Meanwhile, cut the hoagie buns in half. Toast and butter the buns. Spread the warm cheese on the inside of both halves of each bun. Top with a generous portion of the seitan mixture. Drizzle with more cheese and serve immediately.