It’s been a long time since I’ve had a Philly cheesesteak, but having had all this time perfecting a seitan recipe got me thinking of ways to utilize it in memorable ways. If you’ve been craving a hoagie, I think this post will hit the spot!
2 T. olive oil
2 links Italian sausage seitan
1 medium white onion, sliced
1 medium green pepper, sliced
Salt and pepper to taste
½ C. or more vegan white cheese (mozz or provolone style are best)
Prep time: 5 min
Cook time: 10 min
Yield: 2-4 sandwiches (depending on hoagie size and how full you make them)
-Slice seitan into desired strips, then slice the onion and green pepper.
-Heat oil in a large pan on medium-low heat.
-Add sliced onions to pan and cook until they just start to brown.
-Add seitan and green pepper slices to pan and stir. Add some salt and pepper to taste, but you won’t need much.
-Once onions, peppers and seitan have browned slightly, add the desired cheese to the pan and remove from heat.
-Slice hoagie buns and toast under broiler. Remove and immediately butter cut sides. I use a good amount on each side, so the bun is crisp on the outside and buttery on the inside.
-Spread the buttered sides with vegan mayo and fill buns with seitan and veggies.
You can also make a smaller, slider version with slider-sized buns, which would be perfect for party finger food or game day snacks.