Flavor-Packed Mushroom Cheesesteak Sandwich (Vegan-Friendly!)

Do you love mushrooms? We sure do! This Mushroom “Cheese Steak” style sandwich brings mushrooms to a new level! Super Easy and tasty Mushroom cheesesteak sandwich using dried mushrooms. This sandwich hits all the notes for a cheesesteak without harming anyone in the process!

Never mind all the benefits of consuming dried mushrooms. This sandwich is full of mouth watering FLAVOR! Enjoy!

Mushroom “Cheese Steak” Sandwich

Ingredients (Makes One Sandwich):

8 dried shiitake mushrooms (don’t stress about being exact!) https://amzn.to/41XPleo
2 cups hot water (for soaking)
1 red bell pepper (or any color you love)
1/2 onion (white, yellow, or red — your call)
Pinch of salt
Fresh cracked black pepper
1/2 to 1 tablespoon vegan butter https://amzn.to/4c1XfrN
1 slice vegan cheese (I used Chao Creamy, but use your fave) https://amzn.to/4kRzpD7
1 sub roll (about 6 inches long)
Ketchup (optional, but recommended!) https://amzn.to/4j1abQX

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Let’s Cook!

Step 1: Hydrate the Mushrooms

Start by tossing your dried shiitake mushrooms into a bowl with about 2 cups of hot water. Let them soak while you prep the veggies. Once softened (after about 10 minutes), pull them out but don’t throw away that soaking liquid!
Slice the mushrooms into thin strips — about 1/8 inch thick. They’re still a little chewy inside, but that’s perfect.

Pro Tip: You can use fresh mushrooms, but the dried ones offer a firmer, meatier texture and deeper flavor.

Step 2: Slice the Veggies

Next, slice up your bell pepper and onion. Keep it simple—thin strips work best, but there’s no wrong way here.

Step 3: Cook the Mushrooms

Heat a cast iron pan (or heavy skillet) over high heat. Pour in the mushroom soaking liquid, toss in the sliced mushrooms, and sprinkle with a pinch of salt. Stir occasionally as the liquid cooks off.
What you’re doing here is magic: rehydrating the mushrooms while concentrating all that umami-rich flavor back into them.

Once most of the liquid is gone, turn the heat down to medium. Add vegan butter to coat the pan, and toss in your peppers and onions. Another pinch of salt and a generous grind of black pepper will do wonders here.

Keep things moving around — you’re looking for a little char and caramelization, but not burning. The veggies should be tender and slightly browned.

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Step 4: Cheese Time

Now for the cheesy part! Shape your mushroom-pepper mixture roughly to the size of your sub roll. Place one slice of vegan cheese over the top (break it in half to fit, if needed).
Here’s the trick: add a splash of water to the pan and cover it with a lid. Let it steam for a minute or two to melt the cheese perfectly.

Step 5: Prep the Bun

Grab your sub roll (I used one from Publix, but any will do) and slice it open. I like to cut right across the top and lightly press the sides to open it up.

For an extra touch, place the bun right on top of the mushroom mix while it’s steaming. It softens and warms up beautifully.

Step 6: Assemble

Once the cheese is melted and gooey, carefully scoop the filling into the bun. You might need to do this in two batches if you’re feeling generous with the filling (highly encouraged!).
I’m not a cheesesteak purist, so I love a little ketchup spread inside the bun to make sure every bite has a tangy punch. Totally optional, though!

Step 7: Slice & Enjoy

If you’re brave, slice your sandwich in half and admire the cross-section — melty cheese, colorful peppers, and juicy mushrooms all packed in.

Taste Test Verdict:
It’s hot, messy, and downright delicious. The shiitake mushrooms bring an unbeatable texture, the peppers and onions add sweetness and crunch, and that cheese seals the deal. Definitely not your traditional Philly cheesesteak, but a plant-based spin that’s packed with flavor and fun to make.

Give this a try and let me know how it turns out! Whether you’re a longtime vegan or just looking to sneak in more veggies, this Mushroom Cheesesteak Sandwich is a must-try.