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easy, authentic, healthy, vegetarian and vegan philly cheesesteak recipe on a white plate
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5 from 9 votes

Vegan Philly Cheesesteak Recipe

Enjoy a plant-based version of the iconic Philly cheesesteak. These vegan Philly cheesesteak sandwiches are made with homemade beef seitan, topped with melted vegan cheese, and piled high with sauteed onions and green peppers. The perfect game day food!
Prep Time10 mins
Cook Time1 hr 10 mins
Chill Time2 hrs 20 mins
Total Time3 hrs 40 mins
Course: Main Course, mains
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 4
Calories: 431kcal
Author: Anjali Shah


For The Vegan "Beef" Seitan

  • ½ cup Black Beans
  • 2 + ⅓ cup Vegan Beef Broth
  • 1 tbsp Soy Sauce
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tbsp Nutritional Yeast
  • 1 tsp Smoked Paprika
  • 1 tsp Vegan Smoked Bbq Seasoning
  • ¼ tsp Salt
  • 1 cup Vital Wheat Gluten
  • black pepper optional, to taste

To Serve

  • 1 Onion sliced
  • 2 tbsp Olive oil
  • 1 Green pepper sliced thin
  • 1 tbsp Maple syrup
  • 2 tbsp Soy sauce
  • Sliced vegan cheese
  • Whole wheat rolls


  • Preheat oven to 350 degrees F / 176 C.
  • Prepare the seitan by placing the black beans, ⅓ cup beef broth, soy sauce, garlic and onion powders, nutritional yeast, paprika, bbq seasoning, salt (and pepper if using) into a high speed food processor or blender. Blitz until smooth.
  • Add the vital wheat gluten and pulse to form a dough. Do not overwork the dough.
  • Turn the dough out into a bowl and shape into a log.
  • Place the dough log into a baking dish and cover with remaining 2 cups of beef broth. Cover with a lid or foil.
  • Bake in the oven for 60 minutes, turning the seitan after 30 minutes and recovering to continue to cook.
  • Once cooked, remove from the oven taking off the lid/foil and allow to cool in the broth for 20 minutes.
  • After cooling, remove from the broth and cool completely in the fridge.
  • Once cooled completely, slice thinly and set aside.
  • Heat the oil in a large skillet over a high heat and sauté the onions and sliced green peppers until soft.
  • Add the sliced seitan maple syrup and soy sauce. Gently stir through and reduce the heat to low.
  • Top with the seitan sliced vegan cheese and cover the skillet with a lid.
  • Continue to cook for a further 4 minutes on a low heat to allow the heat to melt the cheese.
  • Once the cheese has melted, remove the lid and serve the cheesesteak in a fresh wholewheat roll.



  • Cheesesteak is best served immediately.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in a microwave for 3-4 minutes. 
  • Refrain from kneading the seitan dough too much. It’s tricky to give an exact time, but 2-3 minutes of working the dough are all you need. 
  • Seitan often tastes better and is denser the next day. This is a great dish for making ahead of time. Prepare your seitan the first day, and enjoy your plant-based Philly cheesesteak the next day.
  • Slice the seitan very thinly to replicate that classic cheesesteak feel.
  • Toast your rolls or hoagie buns and slather each side of the bun with vegan mayo or vegan butter to take the flavor up a notch.


Serving: 1cheesesteak sandwich | Calories: 431kcal | Carbohydrates: 44g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1948mg | Potassium: 356mg | Fiber: 6g | Sugar: 9g