This vegetarian Philly Cheesesteak transforms oyster mushrooms into the perfect substitute for beef! With sautéed peppers and onions and loads of melted cheese, this is the best meatless cheesesteak.
Next up in our quest to prove that oyster mushrooms will save the world, one meatless main course at a time…Oyster Mushroom Philly Cheesesteaks!
Oyster mushrooms are wondrous little beasts and have a solid place as my favorite mushroom (is it normal to have a favorite mushroom? hello, adulthood). They can be transformed into Buttermilk Fried “Chicken” and BBQ Pulled “Pork” and now into vegetarian cheesesteak!
Ingredients for vegetarian Philly Cheesesteak
- Peppers and Onion: We’ll saute sliced green peppers and onion until soft and fragrant. No cheesesteak is complete without them!
- King Oyster Mushrooms: By shredding king oyster mushrooms roughly with a fork, you get thin, meaty pieces of mushroom perfect for replacing beefsteak. You can substitute regular oyster mushrooms if you’re having trouble finding king oysters.
- 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!
First up, the peppers and onions! Saute sliced green bell pepper and white onion until they’re soft and fragrant, then remove them from the pan so we can work on the main component, the mushrooms!
To make this vegetarian cheesesteak, you’ll need to get yourself some king oyster mushrooms. (Find them in most health food or Asian grocery stores.) Then simply shred them into large chunks using forks to tear the thick white stalks.
Combine the shredded mushrooms with your cheesesteak seasonings. As we’re not using any real beefsteak here, we’ll need to flavor the mushrooms quite a bit to bring that distinct cheesesteak flavor.
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 this cheesesteak vegan
You can make this mushroom cheesesteak vegan but substituting the cheese for a cashew-based vegan cheese. I make mine (usually for nachos) by blending up soaked cashews, carrot, nutritional yeast, garlic, and spices. Recipe for vegan cheese here (omit the jalapeno if you’re making it for this cheesesteak).
More vegetarian sandwiches to devour
Because you can never have too many jam packed loaded sandwiches, here are four more of my favorites!
- Strawberry Avocado Grilled Cheese
- Buffalo Tempeh Sandwich
- Pressed Eggplant Sandwiches
- Roasted Chickpea Gyros
- Tomato Pesto Caprese Panini
- Chickpea “Tuna” Melt
- 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
- 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.