Oyster Philly Cheese steak sandwich

Sink your teeth into the ultimate Vegan Philly Cheesesteak Sandwich — a plant-based twist on the classic! This recipe swaps out steak for juicy, sautéed oyster mushrooms, caramelized onions, green peppers, and tofu, all loaded into a crusty roll and smothered in gooey vegan cheese.

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Vegan Philly Cheesesteak with Mushrooms & Tofu

A plant-based twist on the classic Philly cheesesteak, made with savory oyster mushrooms, marinated tofu, sautéed peppers and onions, and finished with gooey vegan cheese.

ingredients (Serves 2–3)

Main Filling

  • ½ block firm tofu (approx. 125g from a 250g block)

  • 300g oyster mushrooms, torn into strips

  • 100g chestnut mushrooms, sliced

  • 1 green bell pepper, sliced

  • 1 white onion, sliced

  • 50g vegan shredded cheese

  • 1 crusty baguette (or 2–3 sub rolls)

Tofu Marinade

  • 2 tbsp dark soy sauce

  • 1 tsp onion granules

Fajita-Style Seasoning

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • 1 tsp ground coriander

  • ½ tsp ground cinnamon

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • ½ tsp MSG (optional, for umami)

Method

  1. Marinate the Tofu

    • Slice the tofu into thin strips.

    • Toss with dark soy sauce and onion granules.

    • Set aside to marinate for at least 10 minutes.

  2. Prepare the Vegetables

    • Tear the oyster mushrooms into long strips.

    • Slice the chestnut mushrooms, onion, and green pepper.

  3. Cook the Mushrooms & Vegetables

    • Heat a large skillet or pan over medium-high heat.

    • Add chestnut mushrooms and cook until just tender, then push to one side.

    • Add oyster mushrooms. Press them down with a spatula to help caramelize, then push to the side once golden.

    • Add the onions and cook until lightly caramelized.

    • Stir in the green pepper and cook until just tender.

  4. Add Tofu & Seasoning

    • Add the marinated tofu (with any leftover marinade) to the pan.

    • Mix together all the fajita seasoning ingredients in a small bowl.

    • Sprinkle about 1 tablespoon of the seasoning over the vegetables and tofu, then toss everything together.

  5. Melt the Cheese

    • Depending on portion size, scoop out 2–3 servings of the filling.

    • Top with shredded vegan cheese. Add a splash of water to the pan and cover with a lid for 1–2 minutes to steam and melt the cheese.

  6. Assemble the Sandwich

    • Lightly toast the baguette or rolls.

    • Slice open and generously fill with the cheesy mushroom and tofu mixture.

  7. Serve

    • Enjoy immediately while hot, melty, and packed with flavor!

✨ Chef’s Tip: For extra richness, spread vegan mayo or garlic aioli on the bread before loading up with the filling.