Plant-Based Philly Cheesesteak

0:35 m

In West Philadelphia born and raised... Get your Fresh Prince on with this incredible cheesesteak. The seitan-vegan steak recipe is delicious and has a really meaty texture, and it's way easier to make than you'd think. The veggie steak nearly didn't make it into the sandwich - it was so tasty we were nomming it straight out of the pan. This recipe makes enough cheesesteak for about 4 delicious sandwiches, but it will keep pretty well for a few days and is just as good when re-heated. Big Will himself would be proud. This is a great choice if you're looking for a naughty weekend vegan recipe, or something a little special for lunch time.

Start cooking ➞




For the steak

<item-todo-done>1 tbsp garlic powder<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>180g vital wheat gluten<item-todo-done><item-todo-done>75g puy lentils - precooked<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>1 tbsp chilli powder<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>½ tsp smoked salt<item-todo-done><item-todo-done>90ml water<item-todo-done>

For the marinade

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>

For the cheesesteak extras

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g plant-based cheese grated<item-todo-done><item-todo-done>2 green peppers<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 white subs<item-todo-done>

To serve

<item-todo-done> 4 servings of oven fries<item-todo-done>

Before you start

Food processor | Large pan of boiling water | Microplane | Large, deep frying pan

Make the seitan steak

  • Add all the ingredients, apart from the water and oil, to the food processor and pulse to combined
  • Add the water and blitz, scraping down the sides as needed
  • Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
  • Boil your salted water in a pan

Shaping the steak

  • Roll the mixture into a rough oblong shape and cut into 4 even slices
  • Flatten each slice with your hand so they’re roughly 1cm thick and steak-shaped (you can also use a rolling pin here)
  • Lower the steaks into the pan of boiling salted water and simmer for 25 minutes
  • Take the steaks out of the pan, drain and leave to cool for 5 minutes
  • Cut the steaks into thin strips

For the marinade

  • Add the marinade ingredients and stir to combine
  • Put the strips of steak in the bowl and roll them around in the marinade. Leave to marinate for 20 minutes
  • Grate the garlic
  • Halve, trim, peel and slice the onion
  • Halve, trim, core and slice the peppers
  • Grate the cheese
  • Cut the bread rolls in half and toast the cut sides

Time to make your cheesesteak!

  • Warm the olive oil in a deep frying pan over a medium heat
  • Add the onions and a pinch of salt to the pan and stir for 3-4 minutes
  • Add the peppers to the pan and stir for 3-4 minutes
  • Add the steak and all the marinade to the pan and stir for 3-4 minutes
  • Turn the heat right down to a gentle simmer, grate the cheese over the top of steak, onions and peppers
  • Put the lid on the pan and leave for 2 minutes

Time to build your sandwiches

  • Take the lid off the pan and use tongs to fill the bread rolls with the cheesesteak mixture
  • Close the sandwich and eat immediately with fries
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