Vegan Seitan Philly Cheesesteak with 5-Minute Cheese Sauce

If you think a vegan Philly cheesesteak can’t be deliciously convincing of the real thing, get ready to have your taste buds blown. This vegan Philly cheesesteak is loaded with rich, smoky flavour thanks to homemade seitan steak, topped with a 5-minute cheese sauce and piled onto a toasted hoagie roll.

I’ve been making big, juicy sandwiches like this for years, and it was time to streamline the process into an easy to follow, hard to mess up recipe. I’ve tried all kinds of mock meats – some, like these fried chicken fingers have the BEST crunch, while others are packed full of familiar fast food flavours. But this vegan steak recipe? It’s the perfect balance of flavorful, satisfying, and easy to make in bulk without weighing you down (unless you eat, like, five… but hey, no judgment).

The best vegan meat for your sandwich

When it comes to crafting the ultimate vegan Philly cheesesteak, the “meat” matters. While options like soy curls, mushrooms, and jackfruit can bring great texture and flavor, seitan steak reigns supreme for us. It has a perfect chewy, hearty bite that mimics real steak, especially when seasoned well and cooked just right.

Brown lentils add tenderness, while a touch of liquid smoke brings out that signature steak flavor. If you want a plant-based cheesesteak that is just as satisfying as the real deal, seitan steak is the way to go! So if it’s the best, that begs the question…

seitan or tofu, what’s better?

Seitan is always my go-to, but when testing this I loved trying out different takes on this. Seitan is my favourite meat substitute made from vital wheat gluten – the protein found in wheat. When mixed with seasonings and broth, it transforms into a chewy, hearty, and versatile plant-based meat alternative that works great in sandwiches, stir-fries, and more. We use seitan a lot; it’s especially delicious in this sweet & spicy Nashville chicken sandwich.

But tofu is a tried and true legend in the vegan cooking space, and slicing it thinly, marinating the tofu the same way as the seitan and adding steak spice definitely does the trick in a pinch if you ask me!

What makes it a Philly cheesesteak, anyway?

I may not be from Philly but in my experience, A Philly cheesesteak isn’t just any sandwich – it’s an icon. Born in Philadelphia, this classic is all about thinly sliced juicy steak, gooey melted cheese, and a soft hoagie roll that soaks up all that deliciousness. Simplicity is key – no fancy toppings needed (unless you’re feeling rebellious). The debate over cheese choice, as well as onions or no onions is ongoing. But in my testing of this recipe, my opinion is that you should just add whatever you want!

Alternative cooking method (Instant Pot)

Our method for cooking seitan steak is steaming it on the stovetop for about 25 minutes. It keeps the texture firm, yet meaty without making it too spongy. But if you’re short on time, or just impatient like me, the Instant Pot method we use for our seitan chicken is a game-changer! Instead of steaming, you can pressure cook it for just 15 minutes like we did, and it’s ready to be sliced and fried up for your cheesesteak sandwich.

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