Those are my eyes staring at you. They allow me to see you clearly through this screen. No, don't click there, it will take you away from my online space.
Let me start again, I am Wyatt and I am a software engineer. I am also a process theologian, author, music hipster, struggling artist who enjoys thinking outside of your finitude. I am not as pretentious as that line makes me sound. If you have some spare time read more about me.
The best seitan cheese steak in Philadelphia is at The Abbaye. I really miss it, but now that I am not able to go out and visit The Abbaye I am forced to make my own seitan cheese steak. So here is my adaptation of a seitan recipe I found here. Keep in mind, this is just version 1, I plan to create new variations on this recipe, as this is definitely a great tasting and quick dish to make.
Ingredients
1 tablespoon neutral oil (corn, grapeseed)
1 large Onion (cut into large slices)
1 large Red Bell Pepper (cut into long strips)
1/2 cup baby bella or other mushrooms
1/2 pound or so seitan (chicken style works fine)
2 tablespoon vegetarian Worcestershire sauce
6 oz mozzarella cheese
2 brat or sub rolls
Directions
Heat large skillet with oil in it on medium heat. When hot add onion and pepper and sauté until soft and starting to brown. Add mushrooms and sauté for a couple minutes more. Then move the veggies to the outer area of the skillet and add sliced seitan. Brown each side of the seitan, should only take a couple of minutes for each side. When the seitan is browned stir the onions, peppers, mushrooms, and seitan together in the pan and add the Worcestershire sauce. Now add salt and pepper, more pepper is best (1-2 teaspoons). Turn the heat to low and add the cheese on top, using a grater to grate it. Once the cheese is mostly melted added it to the roll. You can toast the roll to make it a little crunchy.
Enjoy!