Loaded Vegan Philly Cheesesteak Skillet

This Loaded Vegan Philly Cheesesteak Skillet brings all the nostalgic, greasy-spoon comfort of the classic Philadelphia sandwich without a trace of meat or dairy. Thin strips of savory seitan are marinated in a rich blend of soy sauce, smoked paprika, and garlic, then seared until deeply browned alongside sweet bell peppers and caramelized onions. The whole skillet gets smothered in a velvety cashew-based cheese sauce studded with nutritional yeast for that unmistakable sharp, cheesy tang — all without a drop of dairy. Pile the sizzling mixture onto toasted hoagie rolls (or spoon it over rice for a gluten-free, grain-bowl twist) and you've got a weeknight dinner that satisfies every cheesesteak craving. It's hearty, protein-packed, and endlessly customizable — add hot peppers for heat or extra cashew queso for maximum indulgence. Beyond its comfort-food appeal, this dish fits beautifully into a plant-based lifestyle: seitan delivers a dense, meaty protein source, while the cashew sauce provides healthy fats and a creamy texture that rivals any dairy-based cheese whiz. It's proof that vegan eating doesn't mean sacrificing flavor or indulgence.

Ingredients

• 16 ozSeitan, thinly sliced into strips
• 2 tbspsoy sauce, for marinade
• 1 tspsmoked paprika, for marinade
• 1 tspgarlic powder, for marinade
• 3 tbspolive oil, divided
• 1 wholegreen bell pepper, thinly sliced
• 1 wholered bell pepper, thinly sliced
• 1 largeyellow onion, thinly sliced
• 3 clovesgarlic, minced
• 1 cupraw cashews, soaked in hot water 15 minutes, drained
• 1 cupUnsweetened plant milk, such as soy or oat milk
• 0.25 cupnutritional yeast
• 1 tbsplemon juice, freshly squeezed
• 1 tspDijon mustard
• 0.75 tspsalt, plus more to taste
• 0.5 tspblack pepper, freshly ground
• 4 wholeHoagie rolls, split and toasted, use vegan rolls
• 0.25 cupPickled jalapeños, optional, for serving

Method

No instructions listed.