Classic Impossible Cheesesteak Recipe

Marinate Impossible

Place the 1 lb Impossible ground in a bowl. Add 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp vegetable oil, 1 tsp black pepper, and 1 tsp garlic powder. Mix thoroughly with a fork until the seasoning is evenly distributed. Let sit at room temperature for 10 minutes while you prepare vegetables.

Brown the Impossible

Heat a large skillet or flat top over medium-high heat until hot. Add 1 tbsp vegetable oil if pan is dry. Add the seasoned Impossible in an even layer; allow to sear without stirring for 1–2 minutes to develop some browning, then break up with a spatula into bite-sized pieces. Continue cooking and stirring occasionally until mostly browned, about 4–5 minutes.

Prepare vegetables

While Impossible rests, thinly slice 1 large yellow onion, core, seed and thinly slice 1 medium green bell pepper, and slice 8 oz mushrooms. Pat vegetables dry if wet.

Caramelize onion & peppers

In a second large skillet (or push the browned Impossible to one side of the same skillet), melt 1 tbsp butter over medium heat. Add the sliced onion and bell pepper, sprinkle with 1 tsp salt, and cook, stirring occasionally, until softened and caramelized, about 8–10 minutes. If pan becomes too dry, add 1–2 tsp water to deglaze and prevent sticking.

Cook mushrooms

Add the sliced mushrooms to the onion and pepper once they have started to brown. Increase heat to medium-high and cook until mushrooms release moisture and brown, about 4–5 minutes. Taste and adjust seasoning with a pinch of salt or pepper.

Combine with Impossible

Reduce heat to medium and add the cooked Impossible from the other pan into the vegetable skillet (or move the vegetables into the pan with the Impossible). Stir to combine all elements and heat through for 1–2 minutes so flavors meld. Taste and adjust seasoning (add a touch more soy sauce or pepper if desired).

Prep rolls

Split 4 hoagie rolls lengthwise, leaving a hinge if preferred. Lightly toast the interior cut faces in a toaster oven or under a broiler for 1–2 minutes until just golden.

Assemble & melt cheese

Divide the Impossible-vegetable mixture into 4 equal portions directly in the skillet. Make shallow wells in each portion and arrange 2 provolone slices over each mound so they cover the filling. Cover the skillet with a lid for 1–2 minutes or until the provolone is melted and gooey. Alternatively, transfer fillings to the toasted rolls, top with cheese, and place under a broiler briefly to melt.

Finish sandwiches

If using mayo, spread about 1 tbsp on the inside of each roll. Using a spatula, scoop the cheesy Impossible mixture into each roll, dividing evenly. Close sandwiches and press gently.

If desired, drizzle a little hot sauce over the filling and garnish with pickled banana peppers or pickles. Serve immediately while hot.