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.
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.
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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).