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With over a dozen five-star reviews, this vegetarian Philly cheesesteak will transport you straight to Philadelphia! This recipe transforms oyster mushrooms into the perfect substitute for beef, and you can enjoy it with cheese or without (or “with wiz” or “without” for my Philly locals).
save this recipe!There are few things more American than a Philly cheesesteak. With a juicy filling, sauteed veggies, and loaded with cheese – what’s not to love? Well, this vegetarian version is even better (and quicker)!
Oyster mushrooms are wondrous little beasts that get shredded into the perfect beef substitute. They can be transformed into BBQ-pulled “pork,” too, but their meaty texture is perfect for vegetarian cheesesteaks!
Reader rating
“Seriously!!!! Who knew you could still have a steak and cheese sub while being vegetarian?! This totally did it for me and was so fast and easy!!! Couldn’t tell it was mushrooms and picked up the flavors perfectly!!” —Erin
here’s what you’ll need
- Peppers and Onion: We’ll saute sliced green peppers and white onion until soft and fragrant. You can use yellow or red peppers in a pinch.
- King Oyster Mushrooms: By shredding king oyster mushrooms roughly with a fork, you get thin, meaty pieces of mushroom perfect for replacing beefsteak. They can be found in most health food or Asian grocery stores. You can substitute regular oyster mushrooms if you’re having trouble finding king oysters, but I don’t recommend portobello mushrooms.
- Cheesesteak Seasonings: Cook the mushrooms in smoked paprika, garlic and onion powder, salt, pepper, soy sauce, and vegan Worcestershire sauce to recreate that savory, delicious taste.
- Cheese: It’s not a cheesesteak without a few slices of provolone or American cheese! Of course, feel free to use a vegan cheese or leave this off.
- Rolls: I like to use standard sub rolls but you can also pile it on toast, onion rings, or fries.
Sarah’s Tip
Another option to replace the mushrooms is tofu. Many readers have had great success with extra firm tofu, shredded or crumbled and cooked in the same way as the oyster mushrooms.
Just Shred, Saute, And Serve!
Step 1: Peppers and Onions
Saute sliced green bell pepper and white onion until they’re soft and fragrant.
Step 2: Cook The Mushrooms
Shred the mushrooms into large chunks using forks to tear the thick white stalks. Combine the shredded mushrooms with your cheesesteak seasonings.
Step 3: Add The Cheese
Mix the peppers and onion back in with the mushrooms, divide into 2 or 3 mounds and top with cheese. Cover and let the cheese melt, then transfer your mushroom cheesesteaks to buns!
Make Them Vegan
You can make these mushroom cheesesteak sandwiches by substituting the cheese for a cashew-based vegan cheese sauce, either store-bought or homemade. I make homemade vegan cheese sauce (usually for vegan nachos) by blending up soaked cashews, carrots, nutritional yeast, garlic, and spices.
what to do with leftover king oyster mushrooms
If you have leftover mushrooms, you can use them to make any of these other meat copycat recipes.
- Easy Mushroom Carnitas: This vegan recipe can be used on nachos, in tacos, burritos, or bowls.
- Fried Oyster Mushrooms: These seriously taste like chicken with the most light and crispy breading!
- Vegetarian Buffalo Dip: This tailgate appetizer is creamy, quick to make, and packed with that spicy buffalo flavor!
Viral Vegetarian Philly Cheesesteak
Ingredients
- 2 Tbsp olive oil, divided, 30 mL
- 1 green bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- 4 king oyster mushrooms
- 1 Tbsp soy sauce, 15 mL
- 1 tsp vegan Worcestershire sauce, 5 mL
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 2 to 3 slices provolone or American cheese*
- 2 to 3 soft subs or hoagie rolls
Instructions
- Pepper and Onions: Heat 1 Tbsp of oil in a large saute pan over medium heat. Add pepper and onion, cooking until soft and fragrant, 5 to 7 minutes.
- Mushrooms. Meanwhile, shred mushrooms with forks into rough strips. Remove pepper and onions from pan. Heat remaining oil then add mushrooms, soy, Worcestershire, and seasonings. Cook over medium/high heat until mushrooms are soft and moisture has all cooked out, about 10 minutes.
- Cheese It: Add pepper and onions back into the pan, mixing into the mushrooms. Shape into 2 or 3 mounds then top each with cheese. Cover and cook until cheese melts, 1 to 2 minutes. Transfer to rolls or buns and serve warm.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was really good. I really felt like I was eating a Philly Cheesesteak! Great flavor. Definitely a do over.
How many ounces are the 4 King Oyster Mushrooms? I bought sliced ones
Each mushroom should be about 2 to 4 oz.
My family and I enjoyed this recipe. I substituted white mushrooms for the king oyster mushrooms, and I added thinly sliced tofu as well. I wish I would have added liquid smoke like another reviewer did. I think that would have elevated this a little. Great tasting dish!
I’m so happy to hear it, Sara! It sounds delish with tofu! 😀
We made these for dinner tonight but I added spinach to the veggies and mayo, mustard and tomato to the toasted rolls. We will definitely make these again but I think it would be good for all the veggies to be coated in the soy sauce and vegan Worcestershire sauce but I’m not sure it maybe over powering.
This was super tasty! Building off a technique I saw on NYT Cooking, I “dry brined” the mushrooms for 30 minutes by adding the salt and all the spices to the raw mushrooms, tossing, and then letting them sit. Paid off with a lot of flavor—although I didn’t try the original version, so I don’t know if this created an improvement. Put it all on a soft toasted pita—YUM.
Love that idea! Thanks for trying it and so happy you enjoyed it!