Xicaru 102 Espadín, Ming River Baijiu, Lime Juice, Arranyán Fruit, Agave, Guava Eau de Vie, Mango Liqueur

CHAVAL

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Try our Impossible Cheesesteak Sandwich—a plant-based delight! Made with Impossible meat, melted white American cheese, mushrooms, and onions. Add hot or sweet peppers. Perfect for cheesesteak lovers!

Thinly slice the onion and mushrooms. Slice the hot or sweet peppers into thin strips.

Prep the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat the Pan

Add the sliced onions and peppers to the skillet and sauté for about 5 minutes until they are soft and beginning to caramelize.

Sauté the Onions and Peppers

Stir in the sliced mushrooms and continue to cook for another 3-4 minutes, until the mushrooms are tender.

Add the Mushrooms

Add the Impossible ground beef to the skillet. Sprinkle with garlic powder, salt, and black pepper. Cook for about 5-7 minutes, breaking it up with a spatula until it is browned and heated through.

Cook the Impossible Meat

Place the slices of white American cheese on top of the cooked mixture. Cover the skillet with a lid and let it cook for an additional 2 minutes, or until the cheese is melted.

Melt the Cheese

Slice the hoagie rolls lengthwise, but not all the way through. You want to create a pocket for the filling.

Prepare the Hoagie Rolls

Spoon the cheesy Impossible meat and vegetable mixture into each hoagie roll. Make sure to distribute evenly among the rolls.

Fill the Rolls

Serve the Impossible Cheesesteak sandwiches warm, with additional hot or sweet peppers on the side if desired.

Serve

Impossible ground beef

White American cheese

Mushrooms, sliced

Onion, thinly sliced

Hot or sweet peppers, sliced

Hoagie rolls

Olive oil

Garlic powder

Salt

Black pepper