Impossible Cheesesteak Recipe

For the Impossible Cheesesteak

1. 1

   Prepare vegetables

   Trim and thinly slice the yellow onion into half-moons and slice the cremini mushrooms to about 1/4-inch thickness. Pat mushrooms dry if they are wet. Set aside.

2. 2

   Caramelize onions

   Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the sliced onions and a pinch (about 1/8 tsp) of salt. Cook, stirring every 2–3 minutes, until onions are soft, deeply golden and caramelized, about 20–25 minutes. If onions begin to stick, add 1–2 tablespoons water to deglaze. Transfer onions to a bowl and keep warm.

3. 3

   Sauté mushrooms

   Wipe the skillet clean or use a second skillet. Heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the sliced mushrooms and a pinch of salt and cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking until the mushrooms are browned and any released liquid has evaporated, about 6–8 minutes total. Stir in 1 teaspoon lemon juice (optional) and transfer mushrooms to the bowl with the onions. Keep warm.

4. 4

   Cook Impossible meat

   Return the skillet to medium-high heat (add the remaining 1 tablespoon butter if the pan is dry). Add the 12 oz Impossible™ ground plant-based meat, breaking it up with a spatula. Cook, stirring and pressing to create bite-sized pieces, until browned and heated through, about 5–7 minutes. Sprinkle in garlic powder, onion powder, smoked paprika, salt and black pepper. Stir to combine.

5. 5

   Season and finish

   Reduce heat to medium. Stir the cooked onions and mushrooms into the browned Impossible meat. Add 1 tablespoon soy sauce and 1 teaspoon Worcestershire-style vegan sauce (if using). Cook together 1–2 minutes to marry flavors and allow excess moisture to evaporate. Taste and adjust seasoning.

6. 6

   Melt cheese onto meat

   Divide the meat mixture into four even portions in the skillet. Lay one white American cheese slice (or tear to fit) over each portion. Cover the skillet with a lid for 1–2 minutes until the cheese melts and becomes gooey.

7. 7

   Toast rolls

   While the cheese melts, slice the hoagie rolls lengthwise, leaving a hinge if desired. Butter the cut sides lightly with the remaining butter (if any) or a little extra butter and toast them face-down in a separate skillet over medium heat until golden, about 1–2 minutes.

8. 8

   Assemble sandwiches

   Open each toasted roll and spoon a portion of the cheesesteak filling with melted cheese into the roll, dividing onions and mushrooms evenly. Sprinkle with chopped fresh parsley if using and serve immediately.