Vegan Philly Cheesesteak (Mushroom)
If you’re looking for a delicious and hearty plant-based twist on a classic dish, this Vegan Philly Cheesesteak (Mushroom) is just what you need! With its savory flavor and cheesy goodness, this recipe uses pearl oyster mushrooms to create a satisfying filling that’s perfect for any mealtime. Whether you’re a long-time vegan or just looking to reduce your meat intake, this dish is sure to impress your taste buds.
Why It Deserves a Spot
The Vegan Philly Cheesesteak (Mushroom) is a fantastic way to enjoy the rich, umami flavors typical of a traditional cheesesteak, without any animal products. The pearl oyster mushrooms provide a meaty texture that is enhanced by a mix of spices and sauces. Topped with gooey vegan provolone cheese, this dish is perfect for a quick weeknight dinner or a fun gathering with friends. Plus, it’s packed with flavor and nutrients, making it a wholesome option for everyone.
Ingredient Notes
- 10 oz Pearl Oyster Mushrooms: These mushrooms are delicate yet hearty, making them perfect for mimicking the texture of traditional steak.
- 1 tsp Vegan Worcestershire Sauce: This adds depth and umami to the dish. Make sure it’s gluten-free if needed.
- 1 tsp Soy Sauce or Tamari: A touch of soy sauce enhances the savory notes. Tamari is a great gluten-free option.
- 1 tsp Balsamic Vinegar: This adds a subtle sweetness that balances the savory flavors.
- 4 Tbsp Olive Oil: Used for sautéing the mushrooms and onions, it adds richness.
- 1 tsp Onion Powder: For an extra layer of onion flavor.
- 1 tsp Garlic Powder: Garlic enhances the overall taste profile.
- 1 tsp Sweet Smoked Paprika Powder: This gives a lovely smokiness that complements the dish beautifully.
- 1 tsp Oregano: A classic herb that adds a hint of earthiness.
- 1 tsp Ground Cumin Seeds: For a warm, aromatic touch.
- 1 tsp Salt: Adjust to taste to bring out all the flavors.
- 1 tsp Black Pepper: For a little kick.
- 3-4 oz Vegan Provolone Cheese: We recommend Violife for a creamy, melty texture.
- 1 Medium Onion: Adds sweetness and depth when sautéed.
- 1 Tbsp Olive Oil: For caramelizing onions.
Recommended Tools
- Skillet: A large skillet is perfect for sautéing the mushrooms and onions evenly.
- Spatula: For stirring and flipping the ingredients as they cook.
- Knife and Cutting Board: Essential for chopping onions and mushrooms.
- Measuring Spoons: To ensure accurate measurements for the spices and sauces.
Vegan Philly Cheesesteak (Mushroom): From Prep to Plate
Step 1: Prepare the Ingredients
Begin by cleaning the pearl oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt. Slice them into thin strips. Next, peel and slice the onion into thin rings.
Step 2: Sauté the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté for about 5-7 minutes until they become translucent and slightly caramelized. Remove them from the skillet and set aside.
Step 3: Cook the Mushrooms
In the same skillet, add 4 tablespoons of olive oil. Once hot, add the sliced pearl oyster mushrooms. Sauté for about 5 minutes until they begin to brown and soften.
Step 4: Add Flavor
Sprinkle in the onion powder, garlic powder, smoked paprika, oregano, ground cumin, salt, and black pepper. Stir well to coat the mushrooms in the spices. Pour in the Worcestershire sauce, soy sauce, and balsamic vinegar, mixing everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Step 5: Melt the Cheese
Reduce the heat to low and add the vegan provolone cheese on top of the mushroom mixture. Cover the skillet with a lid to help the cheese melt. Cook for about 2-3 minutes until the cheese is gooey and melted.
Step 6: Combine and Serve
Return the sautéed onions to the skillet and stir to combine everything. Serve the mixture on your favorite hoagie rolls or bread. Optionally, you can add some fresh greens or toppings of your choice.
Swap Guide
- Mushrooms: If you can’t find pearl oyster mushrooms, you can substitute with shiitake or cremini mushrooms.
- Vegan Cheese: Any melty vegan cheese can work; just ensure it melts well.
- Onion: Shallots or leeks can be used for a different flavor profile.
- Balsamic Vinegar: Red wine vinegar is a suitable alternative.
Don’t Do This
- Don’t overcook the mushrooms; they should be tender but not mushy.
- Don’t skimp on the spices; they are crucial for the overall flavor.
- Don’t use non-vegan Worcestershire sauce; ensure it’s vegan-friendly for the best results.
- Don’t skip the cheese; it’s what makes this dish a true cheesesteak experience!
Storing, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. If you want to freeze the mixture, place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Troubleshooting Q&A
Why are my mushrooms soggy?
Soggy mushrooms often result from overcrowding the skillet. Ensure to sauté them in batches if necessary to allow for proper browning.
Can I make this dish gluten-free?
Yes! Use gluten-free hoagie rolls and ensure that the Worcestershire sauce and soy sauce are gluten-free options like tamari.
What can I serve with Vegan Philly Cheesesteak (Mushroom)?
This dish pairs well with a side of sweet potato fries, a fresh salad, or roasted vegetables for a complete meal.
How can I spice it up further?
For an extra kick, consider adding some diced jalapeños or a drizzle of hot sauce before serving!
Next Up in Your Queue
Next Steps
Make sure to gather your ingredients and tools, and get ready to enjoy a delicious Vegan Philly Cheesesteak (Mushroom). This recipe is not only simple but also incredibly flavorful, perfect for satisfying your cravings without compromising on taste.
Whether you’re sharing it with family or enjoying it solo, this dish will surely become a favorite in your home. So roll up your sleeves and dive into this delightful plant-based treat!
Vegan Philly Cheesesteak (Mushroom)
Ingredients
Equipment
Method
- Begin by cleaning the pearl oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt. Slice them into thin strips. Next, peel and slice the onion into thin rings.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté for about 5-7 minutes until they become translucent and slightly caramelized. Remove them from the skillet and set aside.
- In the same skillet, add 4 tablespoons of olive oil. Once hot, add the sliced pearl oyster mushrooms. Sauté for about 5 minutes until they begin to brown and soften.
- Sprinkle in the onion powder, garlic powder, smoked paprika, oregano, ground cumin, salt, and black pepper. Stir well to coat the mushrooms in the spices. Pour in the Worcestershire sauce, soy sauce, and balsamic vinegar, mixing everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low and add the vegan provolone cheese on top of the mushroom mixture. Cover the skillet with a lid to help the cheese melt. Cook for about 2-3 minutes until the cheese is gooey and melted.
- Return the sautéed onions to the skillet and stir to combine everything. Serve the mixture on your favorite hoagie rolls or bread. Optionally, you can add some fresh greens or toppings of your choice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat until heated through.
- If freezing, place in a freezer-safe container for up to 2 months and thaw overnight before reheating.
