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Easy vegetarian recipes, one ingredient at a time

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Oyster Mushroom Philly Cheesesteak

4.74 from 19 votes
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By: Sarah BondUpdated: Jan 17, 2021 8 Comments

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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.

Vegetarian 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!

Vegetarian philly 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!
Sauteeing peppers and onions in cast iron skillet

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!

Shredding king oyster mushrooms with forks

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.

Shredded oyster mushrooms in a cast iron skillet

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!

Making vegetarian cheesesteak in a cast iron skillet

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).

Mushroom philly 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
Vegetarian philly cheesesteak

Vegetarian Philly Cheesesteak

4.74 from 19 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Sarah Bond
Calories: 417kcal
Servings: 3 servings
Print Rate
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.

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.

Tips & Tricks

*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 Information

Serving: 1serving Calories: 417kcal (21%) Carbohydrates: 47.8g (16%) Protein: 15.4g (31%) Fat: 19.7g (30%) Saturated Fat: 7.1g (44%) Cholesterol: 19mg (6%) Sodium: 1200mg (52%) Potassium: 190mg (5%) Fiber: 4.1g (17%) Sugar: 9g (10%) Calcium: 287mg (29%) Iron: 3mg (17%)
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  1. James says

    Posted on 1/16 at 4:35 pm

    How much paprika though?

    Reply
    • Sarah says

      Posted on 1/17 at 3:03 pm

      Oops, thanks for pointing out that missing info! ½ tsp of smoked paprika.

  2. Erin says

    Posted on 2/2 at 7:54 pm

    This was so quick, easy, and tasty. I love mushrooms and had never tried king oysters before. I’ll be trying more of your recipes for sure.5 stars

    Reply
  3. Jason says

    Posted on 5/12 at 5:42 pm

    Tried this recipe tonight and we can’t get enough of it!! Definitely going to make it again.5 stars

    Reply
  4. Rene Thomas says

    Posted on 5/12 at 5:51 pm

    I made these ! Great recipe and very good will make again.

    Reply
  5. Electra says

    Posted on 5/17 at 5:54 pm

    Playing around with the idea of transitioning to vegetarian – IF the food tastes good. I am still wanting meat and I was really surprised at how these met that need. Will definately make a gain! Thank you for sharing this recipe.5 stars

    Reply
    • Sarah Bond says

      Posted on 5/18 at 10:24 am

      I’m so happy to hear it, Electra! Let us know if there’s ever a meat recipe you’d like a vegetarian version of! 😀

  6. Wanda says

    Posted on 6/22 at 3:52 pm

    I am Philly. I will judge. LOL!

    Reply

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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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