Go Back Email Link
+ servings
vegan seitan sandwiches in white enamel tray lined with paper with pot of ketchup on white cracked stone surface
Print Recipe
No ratings yet

Philly Cheesesteak

This insane Philly Cheesesteak is vegan - yes, vegan! Made with tender seitan and creamy dairy-free nacho cheese sauce that makes a tonne of sandwiches with plenty of leftovers to keep you going, result!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Main Course, Snack
Cuisine: American
Keyword: comfort food, dairy-free, eggless, healthy, plant-based, sandwich, seitan, vegan, vegan foodporn, vegan meat, vegetarian
Servings: 12 people
Calories: 144kcal
Author: Reena Sharma


Seitan steak

  • 260 g vital wheat gluten
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • ½ tsp white pepper
  • 1 tbsp smoked paprika
  • 1 tbsp yeast extract
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 2 tbsp miso paste red or white
  • 1 tbsp ground dried mushrooms
  • 190 ml water

Vegan Nacho Cheese Sauce

  • 1 large sweet potato cooked and diced
  • 2 tbsp rapeseed oil
  • 75 ml plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp miso paste
  • 1 tbsp corn starch
  • ½ tsp salt
  • 3 tbsp lemon juice


  • Preheat oven to 210°C.
  • For the seitan steak, add water, liquid smoke, soy sauce, yeast extract and miso paste in a blender and blitz until smooth and well combined.
  • In a large bowl, add vital wheat gluten, mustard powder, garlic powder, onion powder, white pepper, smoked paprika and dried mushrooms and mix.
  • Pour in the wet ingredients from the blender and mix briefly until all ingredients are mixed well – try not to exceed 1 minute of mixing as the result will be more bready and chewy rather than succulent and meaty.
  • Roll into a large sausage, around 25cm long.
  • Wrap tightly in tin foil, concealing the ends by twisting tightly then folding under the log.
  • Place into a baking tray and cook in the oven for 1 hour.
  • In the mean time, prepare the cheese sauce by mixing together miso paste with milk, rapeseed oil, cornstarch and salt in a saucepan and heat until bubbling, stirring constantly and adding a little water if necessary to avoid sticking. Continue for around 2-3 minutes after bubbling on a low heat.
  • Place into a blender along with cooked sweet potato, garlic powder, onion powder, smoked paprika and lemon juice and blitz until smooth and creamy. Leave aside.
  • Once seitan is cooked, remove foil then allow to rest for 5-10 minutes before slicing thinly.
  • Fry sliced seitan lightly in a frying pan with a dash of oil for 2-3 minutes.
  • Stuff generously into hoagie buns (or sliced baguette if buns are not available) along with fried onions and drizzle with the nacho cheese sauce and a hint of tabasco for a kick.


• Coconut sugar can be replaced with brown sugar.
• Liquid smoked can be replaced with additional smoked paprika.
• Nutritional yeast flakes can be used instead of yeast extract.
• Soybean paste can be subbed for miso paste.
• Red or white miso paste can be used.
• For the filling, fry some onions along with the sliced seitan and top with hot sauce.


Calories: 144kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 365mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3069IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg