Prepare the seitan by slicing it thinly, aiming for ¼-inch pieces.

In a skillet, heat vegan butter and sauté onions and bell peppers for about 5-8 minutes until tender.

In a saucepan, melt vegan butter, whisk in flour, then slowly add almond milk and cook until thickened. Stir in provolone until melted.

Spread a mixture of minced garlic and vegan butter inside hoagie rolls and toast in a skillet for 3-5 minutes.

Assemble by spreading cheese sauce on toasted rolls, adding sautéed vegetables, sliced seitan, and more cheese sauce if desired.