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Blackened Seitan Philly Cheesesteak | Big, bold, and packed with robust flavor - this is a cheesesteak experience worthy of the City of Brotherly Love! | thiswifecooks.com

Blackened Seitan Cheesesteak

Big, bold, and packed with robust flavor - this is a vegan Philly cheesesteak experience worthy of the City of Brotherly Love!
5 from 1 vote
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Author: Holly


  • 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


  • 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.
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