Veggie Cheese Steak Recipe

1. Press tofu for 15–20 minutes if using tofu: wrap in paper towels or a clean kitchen towel, place a cutting board on top and a weight to remove excess moisture. Slice tofu or seitan thinly (about 1/8–1/4 inch) to resemble steak strips. Clean mushrooms and slice into 1/4-inch strips. Thinly slice onion and bell peppers. Mince garlic.

2. Make quick marinade

In a small bowl combine soy sauce, Worcestershire, smoked paprika, dried oregano, black pepper and salt. Add the sliced tofu or seitan and toss gently to coat. Let sit 5–10 minutes while you start the vegetables.

3. Mix cornstarch with 2 tablespoons water to make a slurry. Toss the marinated strips in the slurry so they get a light coating — this helps them brown and develop a slightly crisp edge when cooked.

4. Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

5. Add the marinated, cornstarch-coated tofu/seitan in a single layer (cook in batches if needed). Let them sear without moving for 2 minutes to get color, then stir and cook another 2–3 minutes until browned. Transfer cooked strips to a plate and set aside.

6. Add the remaining 1 tablespoon olive oil to the same hot pan. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until beginning to soften and caramelize.

7. Add sliced bell peppers and continue to cook 3–4 minutes until peppers begin to soften but still have some bite.

8. Add sliced mushrooms and minced garlic to the pan. Cook 4–5 minutes, stirring frequently, until mushrooms have released their liquid and it has evaporated and the vegetables are nicely browned.

9. Return the cooked tofu/seitan to the pan. Stir everything together and check seasoning. Add an additional 1 teaspoon soy sauce if needed and adjust salt and pepper to taste. Cook 1–2 minutes to combine flavors and heat through.

10. Preheat the broiler or a second clean skillet. Split hoagie rolls, butter the cut sides lightly if desired, and toast under the broiler or in the skillet until golden (about 1–2 minutes under broiler, watch closely).

11. Divide the vegetable and 'steak' mixture evenly between the two rolls, piling into the bottom halves.

12. Top each pile with two slices of provolone. If using a broiler, place open sandwiches on a baking sheet and broil 1–2 minutes until cheese melts and bubbles. If using a skillet, cover the skillet with a lid for 1–2 minutes over low heat until cheese melts.

13. Place the top halves of the rolls on the sandwiches. Add optional pickled banana peppers or pepperoncini, sprinkle with chopped parsley and a dash of hot sauce if desired.

14. Cut each sandwich in half on the diagonal and serve immediately.