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!
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!! This is on our repeat list!!! Thanks for yet another amazing idea!!!” —Erin
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!
How to make a Veggie cheesesteak
Step 1: Peppers & Onions
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!
Step 2: 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.
Step 3: Cheese It
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
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.
James says
How much paprika though?
Sarah says
Oops, thanks for pointing out that missing info! ½ tsp of smoked paprika.
Erin says
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.
Jason says
Tried this recipe tonight and we can’t get enough of it!! Definitely going to make it again.
Rene Thomas says
I made these ! Great recipe and very good will make again.
Electra says
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.
Sarah Bond says
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! 😀
Wanda says
I am Philly. I will judge. LOL!
Ellie says
This was wonderful! I used the mushroom crumble from Big Mountain instead of shredding my own. I also added some pickled sliced jalapenos & 1 tsp liquid smoke. It was wonderful on Ezekiel bread with violife smoked provolone but I think it would’ve been better as a wrap (hoagie bread would be superior of course).
For this dish, I like the mushrooms so much better than fake meat.
Erin Disy says
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!! This is on our repeat list!!! Thanks for yet another amazing idea!!!
Kari ward says
WOW OMG AMAZING! The carnivores ate it without complaint.
This was so good- who needs the steak when you have an amazing food scientist that can make flavors dance in your mouth! Way to go Sarah! Thank you!
Christa Barnett says
This sandwich was wonderful. Although it won’t replace a traditional cheesesteak for me, as its own sandwich it is quite yummy. And in a house of vegetarians and non-vegetarians it was an easy meal to make along side regular cheesesteak sandwiches, which is always appreciated by the chef! It took us a while to find King Oyster mushrooms (We found them at Wegmans.), but I think the search was worth it.
Cindy Bouchard says
This was really good. I really felt like I was eating a Philly Cheesesteak! Great flavor. Definitely a do over.
Nadia Othman says
How many ounces are the 4 King Oyster Mushrooms? I bought sliced ones
Sarah Bond says
Each mushroom should be about 2 to 4 oz.
Sara C says
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!
Sarah Bond says
I’m so happy to hear it, Sara! It sounds delish with tofu! 😀