Yes this is a vegetarian food blog and what I share below may look freakishly like 'meat', but I assure you these are homemade seitan slices peaking out of this Philly Cheese 'Steak' or cheesesteak.
I was looking for ways to use up my rather large batch of homemade seitan and it was whilst flicking Mama Cherry's Soul Food in a Bowl that I stumbled upon a meat version. I of course decided to adapt it. I am not that familiar with Philly Cheese Steak. Momma Cherry writes 'Cheese steaks were invented in the 1930s at Pat's Steaks in South Philadelphia fondly known as Philly. It should have American Cheese, Provolone or Cheez Whizz (a yellow processed cheese squeezed from the bottle) on it'. However she recommends that a grated mild English Cheddar works well, so that is what I used here, though I did later stumble across a vegan recipe for cheez wiz - this recipe can easily be made vegan.
Momma Cherry slices steak as thinly as possible to ensure it remains tender. I of course used thinly sliced seitan to be quickly sauteed it in hot oil, but before that before that I sautéed some thinly sliced onion and green pepper to caramelise, then added the slices of seitan to it before finishing it off with a little seasoning.
The hot dog style bread rolls were sliced. D recommended putting the cheese at the bottom as the warm seitan, onions and green pepper would add warmth and melt the cheese beneath it (it didn't by the way). I generously piled in the filling and then for a final touch squeezed over French classic yellow mustard sauce. Straight into your mouth for a bit bite - well that part is not true, as we had to take pictures!
I am sharing these vegetarian Philly Cheese 'Steak' with Soup, Salad and Sammies Sundays hosted by Deb over at Kahakai Kitchen.