My Husband's Favorite Meal: Philly Cheese Steak

The cheese steak starts with the bun, I hit up the bakery/deli part of my grocery store and find a hardy bun. I try to get hot dog/sub type buns, but I've used hamburger style in a pinch.

1 LB Bulk seitan

2 Bell peppers (red is best but get whatever's in season)

1 Sweet onion

6 buns

1 1/2 cups shredded cheese (I use Daiya)

Mustard

Mayonaise

1TB Oil

Salt & Pepper to taste

• Butterfly the buns (or cut in half if you get hamburger style) 
• Spread mayo on one side and mustard on the other.
• Thinly slice your bulk meat so it's roughly 3in long and 1in wide.
• Cut peppers and onion into thick strips
• Heat a pan with oil on med-high then add meat, peppers, and onion. Cook until seitan starts to brown and veggies just start to soften.
• Add the salt and pepper last so the salt wont draw out the water from the veg and the pepper wont burn.
• Add the meat and veggie mix to your buns, top with cheese, then place on foil under the broiler just until the cheese melts and starts to brown

*ALWAYS keep an eye on the broiler, your bread will blacken in a matter of seconds if you're not careful. The broiler needs to warm up, just like when you normally use the stove, don't be like me and start with a cold stove then base my cooking times off that 1st sandwich ;)

Pair the sandwich with a side of hot wings and ranch and there you'll have, My Husband's Favorite Meal.

Husband's Favorite Meal: Hot Wings

The meal: Hot wings, Philly cheese steaks, and Ranch
Of everything I make, one meal has my husband saying "I would eat this everyday and never get tired of it" and "I would order this at a restaurant and gladly pay the high price they would charge for it". Now, this meal can be time consuming if you don't already have bulk seitan on hand (which I rarely do) so all this hot air from my husband could just be his way of getting me to make one of his favorite dishes.

First up, hot wings (or Buffalo wings). At restaurants I'm usually served soft and tangy tofu hot wings, which are good, but this recipe is more of a savory, chewy seitan recipe. Baked a little less will yield softer wings and a little more will give you chewier wings, either way, cold leftovers out of the refrigerator the next day is my favorite way to eat them.

Hot Wings
1/2 cup Hot Sauce 
2 Batches bulk seitan
1/2 cup Butter
Heavy dose of Sriracha (optional)

• Put the butter in a 9x13 casserole dish and put it in your oven as you preheat it to 350º
• Make your seitan and cut into wing size strips
• Pull the butter out of the oven once it has melted and add your hot sauce/s. Mix
• Dredge each chunk of seitan through the butter/hot sauce mix on both sides then lay them in the casserole dish, they will be tightly packed, just make sure you only have one layer.
• Bake uncovered for 20 min, then use a fork to flip the wings, cook an additional 20 min.
• Finally, use a spatula to toss the wings in what ever sauce may remain in your pan and they're ready to eat. Depending on your oven and preferance, you can continue to cook your wings to get an even chewier result.

Tips: 
- Any brand of hot sauce will do, but check the label 'cause sauces advertised as being for hot wings tend to have butter in them
- If you're making the seitan from scratch for this recipe, try adding fake chicken powder for flavor
- Sriracha is an asian chili sauce found in most grocery stores (or cheaper at any asian market). It's a very spicy but flavorful addition that I like because sometimes I find the hot sauce from the bottle to taste a little flat on it's own.