All right, some of you may not understand this but hear me out. This isn't a traditional Philly cheesesteak. This is a vegan version of a delicious sandwich that I decided to put inside pizza dough. It sounds weird but it is life changing. If you are from Philly and are offended that I would do such thing, I'm sorry. But really, this vegan Philly cheesesteak calzone happened as a complete surprise and I'm so happy about it. I was creating a different recipe but it failed. Hard. So, I asked my boyfriend what he wanted for dinner hoping maybe it would spark some creative juices. And it did. He said Calzone, I said Philly Cheesesteak. So naturally I just chose to combine them and create a Vegan Philly Cheesesteak Calzone.
If you're reading this real time, can you believe we only have a few more days left of 2019? This year flew by and I can't help but be cheesy and reflect. A lot of amazing things happened but starting this blog surpasses everything by far. Thank you for coming here and reading my words. It means so much to me that you are making these recipes that I put my heart in to and thank you for sending me pictures and kind messages. They are always appreciated and make my day. Thank you for helping me spread veganism in a positive way. I hope you all return in the New Year and keep cooking with me. All right, let's get cooking!
What You Will Need For This Vegan Philly Cheesesteak Calzone
- Vegan Seitan Loaf
- Homemade Dough
- Vegan Cheese
What I Used:
This Vegan Philly Cheesesteak Calzone uses the same seitan that we used in my Vegan Seitan Gyro recipe a while back. It's baked and must sit in the fridge overnight for best results. You only need half of the loaf so use the leftovers to make the Vegan Seitan Gyro or Vegan Reuben Sandwich.
Also, in this recipe I used vegan Mozzarella cheese shreds because it's what my store had and I enjoyed it a lot. For a more traditional take on a Philly cheesesteak, use vegan provolone cheese.
How To Make The Best Vegan Philly Cheesesteak Calzone Every Time
Spoon and level off the flour! I can’t recommend this enough. Be sure not to over measure the flour or the dough will be dry and you’ll end up with a tough dough. Don’t scoop the flour out of the container or bag with your measuring cup, simply spoon the flour in to the measuring cup and level it off with a knife. Do not pack the flour in to the cup or bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour.
More Recipes You Might Like:
- Vegan Garlic Knots
- Vegan Garlic Parmesan & Herb Star Bread
- Roasted Red Pepper Pizza w/ Tofu Ricotta & Balsamic Glaze
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Philly Cheesesteak Calzone
- ¾ cup Warm Water 115-120F
- 2 teaspoon Instant Yeast
- 2 cups All Purpose Flour
- 1 ½ teaspoon Salt
- 2 tablespoon Olive Oil divided
Philly Cheesesteak Filling:
- 2 tablespoon Olive Oil divided
- Half of Seitan Loaf
- 1 Red Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- A Small Yellow Onion thinly sliced
- ½ teaspoon Salt
- 3 tbsps Vegan Worcestershire Sauce I used Annie's
- 8 oz Bag of Vegan Mozzarella Cheese Shreds or sub vegan provolone
- 1 tablespoon Almond Milk for egg wash replacement
- 1 tablespoon Vegan Butter for brushing on top
- Make the Seitan by following the instructions and letting it refrigerate overnight.
- Make the Pizza Dough. Add the warm water and 1 tablespoon of the olive oil to a medium sized bowl. Then, add in the instant yeast, all purpose flour, and salt on top of the water. Stir with a wooden spoon until crumbly. Then, pour the dough on to a clean surface and knead it for 2-3 minutes or until it comes together in to a smooth ball. Coat a large bowl with the remaining oil and place the dough in to the bowl and turn it over to cover both sides in oil. Cover with a dish towel and let rise for 1 hour.
- Prep the Filling: Thinly slice the onion, red bell pepper, and green bell pepper.
- Take the seitan out of the fridge and thinly slice half of the loaf.
- Add 1 tablespoon of Oil to a large sauce pan on medium-high heat. Add the bell peppers and onions and salt. Cook for 6-7 minutes. Add 1 tablespoon of the Vegan Worcestershire Sauce. Mix well. Remove onions and peppers from pan and set aside.
- In the same pan, add the remaining oil. Add the sliced seitan. Cook for 2-3 minutes. Then, add in the remaining 2 tbsps of the Worcestershire Sauce. Mix well. Remove from pan and set aside.
- Assemble & Bake: Preheat oven to 425F
- Line a baking sheet with parchment paper and set aside. Lightly flour a clean surface.
- Place the dough on the surface and divide in to 4 pieces. Roll out each piece to be a ¼in thick circle. Doesn't have to be perfect. Sprinkle some of the cheese on half of the circle leaving ½in of dough clean around the edge. Top the cheese off with a layer of seitan, a layer of onions and peppers, and finish it off with more cheese.
- Pour the almond milk in to a small bowl and lightly brush along the border of the dough.
- Now, carefully fold the other side of the dough over the filling and seal the edges.
- Continue until all 4 calzones have been made. Then, with a sharp knife score the top of the calzones to allow steam to escape. Carefully transfer each calzone to the prepared baking sheet.
- Bake for 16-20 minutes or until golden brown. Let cool a few minutes before digging in. Enjoy!