Blackened Seitan Philly Cheesesteak

Blackened Seitan Philly Cheesesteak

If you love the flavors of a traditional Philly cheesesteak, have I got a sandwich for you…

This vegan cheesesteak is big, bold, and packed with robust flavor!

Thin-sliced seitan is seasoned to perfection with a spicy homemade blackening seasoning blend and tossed with a colorful mix of peppers, mushrooms, and onions.

Top it all off with a cheddar-style sauce and you’ve got a cheesesteak experience worthy of the City of Brotherly Love.

For more cheesy and seitan deliciousness, try these:

Glazed Corned Seitan Roast – Homemade seitan with a sweet mustard glaze and pickling spices – perfect for vegan Reuben sandwiches or your St. Patrick’s day roast!

Green Chile Cheesy Sauce – Ready in 15 minutes and perfect for everything from nachos to burgers to pasta or even as a stand-alone dip.

Blackened Seitan Cheesesteak

Blackened Seitan Cheesesteak

Big, bold, and packed with robust flavor - this is a vegan Philly cheesesteak experience worthy of the City of Brotherly Love!


  • For the blackening seasoning:
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • ½ teaspoon cayenne powder
  • ½ teaspoon dried oregano
  • For the cheese sauce:
  • 1 cup cauliflower florets
  • ½ cut sliced carrots
  • ¼ cup olive oil
  • ¼ cup water
  • 2 teaspoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • For the cheesesteak:
  • 2 tablespoons olive oil, divided
  • 1 8-ounce package seitan, thin sliced
  • 1 cup green pepper, thin sliced
  • ½ cup cremini mushrooms, thin sliced
  • ½ cup yellow onion, thin sliced
  • ¼ teaspoon salt
  • ? teaspoon ground black pepper
  • 2 large hoagie-style sandwich rolls


  1. For the blackening seasoning:
  2. 1. In a small bowl, stir together dried thyme, paprika, granulated sugar, onion powder, garlic powder, salt, ground black pepper, cayenne powder, and dried oregano.
  3. For the cheese sauce:
  4. 1. Fill a medium saucepan with 3 cups water. Add cauliflower and carrots. Bring to a boil and cook for 8 minutes, until vegetables are tender. Remove from heat and drain well.
  5. 2. To a food processor or blender, add cauliflower florets, sliced carrots, olive oil, water, lemon juice, nutritional yeast, onion powder, and salt. Puree until consistency is smooth.
  6. For the cheesesteak:
  7. 1. In a medium size bowl, toss sliced seitan with blackening seasoning to coat.
  8. 2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced green peppers, mushrooms, and onions. Season with salt and pepper. Cook, stirring frequently for 5 minutes, until peppers and onions are softened. Remove peppers and onions from the pan.
  9. 3. To the same skillet used for cooking the peppers and onions, add remaining 1 tablespoon olive oil. Add seasoned seitan and cook 5 minutes, until heated through.
  10. 4. Add peppers and onions back into the pan with the seitan and lightly toss together.
  11. To serve:
  12. 1. Divide seitan and pepper mixture between hoagie-style sandwich rolls. Top with cheese sauce and serve warm.
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Big, bold, and packed with robust flavor - this is a vegan Philly cheesesteak experience worthy of the City of Brotherly Love!

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