Oyster Mushroom Philly Cheesesteak

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).

Vegetarian Philly Cheesesteak

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.

Print Pin Rate

Course: Main Dishes, Sandwiches and Wraps

Cuisine: American

Keyword: vegan cheesesteak, vegetarian cheesesteak, vegetarian philly cheesesteak

Diet: Vegan, Vegetarian

Occasion: 4th of July, Birthdays, Game Day

Time: 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Servings: 3 servings

Calories: 417kcal

Author: Sarah Bond

4.67 from 3 votes

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 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

*You can make this mushroom cheesesteak vegan but substituting the cheese for a vegan cheese (omit the jalapeno if you’re making it for this cheesesteak).

NUTRITION

Serving: 1serving | Calories: 417kcal | Carbohydrates: 47.8g | Protein: 15.4g | Fat: 19.7g | Saturated Fat: 7.1g | Cholesterol: 19mg | Sodium: 1200mg | Potassium: 190mg | Fiber: 4.1g | Sugar: 9g | Calcium: 287mg | Iron: 3mg

Hungry for more?Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!

This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.