The husband found this recipe online and thought it sounded awesome.
The recipe calls for a lot of chili peppers and cayenne, though, and the husband is prone to ulcers. (He’s a walking stress ball.)
- Seitan strips
- Half a white onion
- Several jalapeno slices (jar)
- KONRIKO Greek Seasoning
- Tri-color pepper blend (frozen from Whole Foods)
- Black pepper
- Daiya Cheddar Shreds
Oil (I cooked with a blend of canola/olive and drizzled olive oil on the buns)
Rolls/Hoagies (I used Portuguese rolls I found at the grocery store)
I also like any excuse to use my food processor, so I used the slicer attachment to chop the seitan into smaller bits — not quite “shredded” and not quite “chopped.”
I cut up half a leftover onion and tossed it in the pan with a blend of olive and canola oil and a few chopped up slices of jalapeno (the jar kind, which tends to have a different heat than the fresh and seems easier for him to eat).
When the onions started to brown, I dumped the seitan shreds in and shook on some Greek Seasoning and a bit of black pepper.
Once the seitan started to brown at the edges, I threw in half a bag of peppers and stirred them in with a bit more Greek seasoning.
Then I lowered the heat to low and dumped half a bag of Daiya cheddar shreds and let that melt while I toasted the bread and drizzled it with olive oil.
I don’t have pictures because he ate it all. He’s a super picky eater and he never cleans his plate so this is rather monumental.
Note: This is not a low-calorie meal, but I’m sure it’s lower calorie than the real deal from a diner or food truck. It also tends to taste more like “chicken” cheese-steak than beef cheese-steak, but that worked out for both of us as beef even grosses him out.