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.