Philly Cheese "Steak" Sandwiches

The "steak" is in quotes because this recipe calls for seitan rather than beef. I got this recipe and the introduction to seitan from my friend, Melissa. Seitan is pretty much awesome. It's made from the gluten of wheat. According to Wikipedia, "It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten." It has a ton of protein (close to 40% of your recommended intake per serving) and is very low in fat and calories. The texture is definitely different from tofu; it's chewier and firmer. By itself it's not very tasty, but it seems to absorb flavors pretty well so I think it would be good in recipes with flavorful sauces.

Ingredients:
-1 package seitan (for Tally folks, you'll have to get this at New Leaf)

-1 green pepper, sliced into thin strips
-1 red onion, sliced into thin strips
-1 package hoggie rolls
-1 C shredded mozzarella
Sauce:
(I don't have exact measurements for any of the ingredients because I was kind of making it up as I went along. I'll list what I used and approximate amounts. You will likely need to taste some pieces of the seitan as you go along and see if you think you should add more of something.)
-1/4-1/3C barbecue sauce
-several shakes Worcestershire sauce
-several shakes of liquid smoke (you can get this at Publix near the BBQ sauce)
-1.5 T brown sugar
-several shakes of soy sauce

Steps:
1. Slice your onion and green pepper.









2. Slice your seitan into strips (I patted with a paper towel after to absorb excess water.)

 
3. Saute onion and pepper with a little EVOO for a couple minutes.
4. Add seitan and sauce ingredients.
5. Cook over medium heat until onions and peppers are cooked down (~ about 10 minutes) stirring regularly.

 
6. Add 1/4 of seitan mixture onto a hoggie roll, top with shredded mozzarella.
7. Bake in oven at 350 until cheese melts (~5 minutes).

Note: This makes about 4 large sandwiches. If you don't use it all in one night it was good on a sandwich the next day.