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Seitan Philly Chicken Cheese Steak

What you need: 

1 tub Ray’s seitan “Wheat Meat” rinsed and drained
1 can Westbrae Natural “Un-Chicken” broth (use Un-beef broth for a faux beef cheese steak)
1 teaspoon tamari sauce
1 teaspoon olive oil
1/2 teaspoon garlic powder
salt and pepper
vegan cheese slices
olive oil for frying
chopped onions, mushrooms, green peppers for frying
steak rolls

What you do: 

Place seitan in a bowl with the chicken broth, tamari, and 1 tsp. of olive oil and let sit for 15-20 minutes. While marinating seitan, saute the onions, mushrooms, and/or green peppers in olive oil until soft and set aside. Drain seitan (reserving the liquid if you want to use it later as a stock) Add garlic powder, and salt and pepper to seitan and stir to distribute evenly. Heat small amount of olive oil in a pan to a medium-high heat and cook the seitan until outside starts to look brown and the tiniest bit crisp, turning often. At the last minute, add the sauted veggies to the pan again. Remove from heat and lay on a few slices of cheese. Cover pan to let cheese melt and then serve on a roll with ketchup or whatever...and you have the vegetarian version of a Philly chicken cheese steak!

Preparation Time: 
20 mins
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

Oh, also, I usually add sliced black olives as well.

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I make a version of this often, using fresh garlic and less oil.

I slice the seitan into thin, narrow strips. Chop a few cloves of garlic and toss them into a pan with a small amount of olive oil and let it cook for just a minute, then I toss in the seitan and let it brown a little bit while I slice a red bell pepper and on onion into thin strips. I put the peppers and onions into the pan and add some veggie stock and reduced sodium tamari(maybe 1/2 cup veggie stock and a few tblsp soy sauce), along with black pepper, spike and a little herbs de provence(though this works with any number of spices and seasonings..tumeric is very nice). I let that reduce until it's pretty well dry(not dried out, just not soupy), mixing it every once in a while and adding a little more veggie stock if it's drying before the peppers are somewhat soft. Once it's all dry I take it off the heat and grate some vegan gourmet on top(mozzarella or monterey  jack work best for me), toss it around a bit until most of it is melted and incorporated into the rest of the ingredients and serve on toasted buns or sub rolls when I can find them. Really quick and really good meal which serves three+ normal humans or two fat vegans and one child, like with my husband and I. lol

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These are really good with homemade chicken setian. Yummy!

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I made these sandwiches for dinner tonight and they were fantastic! I used Morningstar Farms steak strips instead of seitan because the grocery store I went to was out of seitan. I used Follow Your Heart nacho flavoured cheese. The direction's suggestion for melting the cheese did not work...so I put the pan back on the heat and turned it up to medium and kept an eye on it. The cheese melted beautifully. I will definitely be making these again for my non veg sister when she comes to visit.

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