Seitan Philly Cheesesteak

Peel and thinly slice the onion. Wipe the mushrooms with a damp paper towel and then thinly slice. Trim the romaine heart and roughly chop. Halve the lemon.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced mushrooms, seitan, and garlic and pepper seasoning, and cook until well browned and crispy, about 6 to 7 minutes.

While the seitan is cooking, place a medium nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced onion and cook until softened and lightly browned, about 5 to 6 minutes. Stir in the roasted red peppers and remove from the heat.

Set the oven to broil on low. Slice partially through the ciabatta rolls, and layer in the sauteed onions and peppers, crispy seitan and mushrooms, and mozzarella. Transfer the cheesesteaks to a baking sheet and bake until cheese is melted and the bread is toasted, about 3 to 5 minutes.

Add the chopped romaine, juice from half the lemon, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl and toss. Serve the seitan Philly cheesesteaks with the romaine salad and enjoy!