I went looking for a good Philly cheese steak recipe and came across one that worked well with some tweaks. I don’t have the measurements for the Seitan and veggies because that’s really up to you and how much you want. The cheese recipe is there and is to serve four.
I also added some Marmite with a bit of water to the Seitan strips and then put them on the griddle for a way meatier flavor.
Check it out:
Pour some oil on pan or griddle if you have one. Slice Seitan as thinly as you can and add to the pan. Add onions and green peppers to the other side of the pan and cook for 6-8 minutes. Add minced garlic, salt and pepper, and cook for about 30 seconds. Add to toasted hoagie/roll/mini baguette and top with cheese sauce.
1/2 tablespoon unsalted butter
1/2 tablespoon all-purpose flour
1cups whole milk, heated
3/4 cup extra sharp aged cheddar (or whatever else you’ve got)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Melt butter in a medium pot medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk the cheese until combined; season with the salt and pepper.