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.
Ingredients for Blackened Seitan Philly Cheesesteak
For the blackened seasoning:
- dried thyme
- paprika
- granulated sugar
- onion powder
- garlic powder
- sea salt
- ground black pepper
- cayenne powder
- dried oregano
For the cheese sauce:
- cauliflower florets
- carrots
- olive oil
- lemon juice
- nutritional yeast
- onion powder
- sea salt
For the cheesesteak:
- olive oil
- prepared seitan
- green bell pepper
- cremini mushrooms
- yellow onion
- sea salt
- ground black pepper
To serve:
- hoagie-style sandwich rolls
How to make Blackened Seitan Philly Cheesesteak
For the blackening seasoning:
In a small bowl, stir together dried thyme, paprika, granulated sugar, onion powder, garlic powder, salt, ground black pepper, cayenne powder, and dried oregano.
For the cheese sauce:
Fill a medium saucepan with 3 cups of water. Add cauliflower and carrots. Bring to a boil and cook for 8 minutes, until vegetables are tender. Remove from heat and drain well.
To a food processor or blender, add cauliflower florets, sliced carrots, olive oil, water, lemon juice, nutritional yeast, onion powder, and salt. Puree until the consistency is smooth.
For the cheesesteak:
In a medium-size bowl, toss sliced seitan with blackening seasoning to coat.
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.
To the same skillet used for cooking the peppers and onions, add the remaining 1 tablespoon olive oil. Add seasoned seitan and cook 5 minutes, until heated through.
Add peppers and onions back into the pan with the seitan and lightly toss together.
To serve:
Divide seitan and pepper mixture between hoagie-style sandwich rolls.
Top with cheese sauce and serve warm.
Cheers!
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.
Vegan Corned Seitan Hash – A Glazed Corned Seitan Roast is cubed then tossed with potatoes and spices for a simple and savory meal the whole family will love!
Blackened Seitan Cheesesteak
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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RateIngredients
- 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
Instructions
- For the blackening seasoning:
- 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.
- For the cheese sauce:
- 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.
- 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.
- For the cheesesteak:
- 1. In a medium size bowl, toss sliced seitan with blackening seasoning to coat.
- 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.
- 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.
- 4. Add peppers and onions back into the pan with the seitan and lightly toss together.
- To serve:
- 1. Divide seitan and pepper mixture between hoagie-style sandwich rolls. Top with cheese sauce and serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Kate
What a great idea! This looks delicious. The seasoning especially. Yum!
thiswifecooks
Thanks! I like to keep a big batch of the seasoning on hand.
Valerie
So fun! I became vegetarian before I made it to Philly, but maybe I’ll finally have a chance to taste the famous cheese steak now!
Wanderlust Vegans
Oh my. My mouth just watered there.. This sounds so delicious. I wish you lived at my house and could cook for me.
kage2015
Wow that sandwich is loaded with all kinds of good stuff. Looks so darn good wish I had everything to make it for tonight. Making a new grocery list.
Stephanie
I never tried Seitan before, but my husband loves Philly Cheesesteaks so I’ll have to show this to him to try some time!