Place Soy Curls in a medium mixing bowl, cover with warm water, soak for 8-10 minutes to rehydrate, then drain excess water and set aside.
Make the marinade in a large mixing bowl by mixing olive oil, Worcestershire sauce, soy sauce, garlic powder, onion powder, oregano, ground cumin, salt, Balsamic vinegar, liquid smoke, and black pepper.
Add the soy curls to the marinade and mix until well-coated. Leave it for 5-10 minutes.
Over medium heat, prepare a non-stick skillet by adding one tablespoon of olive oil.
Next, the onions and bell peppers into the pan and stir them around until they're evenly coated with olive oil. Then, reduce the heat to a medium-low setting. Proceed to cook the onions and peppers while stirring frequently, for 15 to 20 minutes or until they develop a pleasing caramelized texture—season with salt and pepper to your liking. Once done, remove the onions and peppers from the pan and set them aside.
Add the soy curls to the preheated pan and allow them to cook for around 8 to 10 minutes, or until the edges have crisped up and turned golden brown, then season with salt and pepper.
Assemble the vegan Philly cheesesteak by placing the vegan beef mixture and melted vegan cheese on the toasted hoagie roll, top with onions and peppers, and serve immediately while hot and gooey. Pair with a side of crispy French fries or fresh salad, if desired.
