This post contains affiliate links.
Savory, deeply seasoned, and built on shredded king oyster mushrooms that fool people into thinking there’s meat in the sandwich, this vegetarian Philly cheesesteak is the real deal. Melted provolone, sautéed peppers and onions, and a soft hoagie roll round it into something that transports you straight to South Philadelphia.
save this recipe!Two things make this vegetarian cheesesteak work. First, the mushroom. King oyster mushrooms have a dense, fibrous structure that shreds into long strips with a fork, mimicking the pulled texture of thinly sliced steak in a way most plant-based substitutes can’t touch.
Second, and just as important, the seasoning has to do real work. Soy sauce and vegan Worcestershire build a savory depth that makes the mushrooms taste like they belong in a cheesesteak rather than next to one.
- Ready in 25 minutes from start to finish
- Easily made fully vegan with a cheese swap
- Leftovers reheat well for up to four days
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
This is just an overview! Jump to the recipe for measurements and instructions.
- 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.
- Peppers and Onion: Cooked separately from the mushrooms so they retain some bite rather than turning fully soft. Adding them back in at the end keeps the texture varied throughout the sandwich.
- Cheese: It’s not a cheesesteak without a few slices of provolone or American cheese! Both melt well and deliver the classic cheesesteak finish. Provolone has a sharper, more distinct flavor; American melts the smoothest and most evenly.
- Hoagie rolls: A soft roll with enough structure to hold the filling without falling apart is essential. Toast lightly before filling for the best texture contrast.
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.
“What if I can’t find king oyster mushrooms?”
King oyster mushrooms aren’t always easy to find. If your grocery store doesn’t carry them, maitake and portobello are the closest substitutes, though neither shreds quite as cleanly. King oyster mushrooms have a dense, fibrous structure that pulls apart into long strips with a fork, which is what gives this cheesesteak its meaty texture.
Check Asian grocery stores if your regular grocery store doesn’t carry them. They’re more consistently stocked there and often cheaper too.
Viral Vegetarian Cheesesteak (with Oyster Mushrooms!)
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 each smoked paprika, garlic powder, onion powder, and 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 olive oil in a large saute pan over medium heat. Add 1 green bell pepper and 1 medium white onion (both sliced), cooking until soft and fragrant, 5 to 7 minutes.
- Shred Mushrooms. Meanwhile, shred 4 king oyster mushrooms with forks into rough strips.
- Cook Mushrooms: Remove pepper and onions from pan. Heat remaining 1 Tbsp olive oil then add mushrooms, 1 Tbsp soy sauce, 1 tsp vegan Worcestershire sauce, 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.
- Serve: Transfer to rolls or buns and serve warm.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!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!
How much paprika though?
Oops, thanks for pointing out that missing info! ½ tsp of smoked paprika.
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.
Tried this recipe tonight and we can’t get enough of it!! Definitely going to make it again.
I made these ! Great recipe and very good will make again.
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.
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! 😀
I am Philly. I will judge. LOL!
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.
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!!!
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!
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.