Uploaded July 2021 | Updated September 2026, 3 weeks ago
Today's video is based on a friend request. I'm making a vegetarian cheesesteak with Impossible Burger. Impossible Burger is plant based and is the perfect alternative to beef for vegetarians and vegans. This cheesesteak is not lacking in flavor and tastes just like beef!
Ingredients:
1 green bell pepper
1 white onion
1Tb vegetarian Worcestershire sauce
12 oz package Impossible Burger
3 hoagie buns (I use Ball Park Tailgaters Deli Rolls, but the main thing is that it shouldn't be artisanal or fancy. This recipe makes 3 sandwiches per pan)
6 slices unsmoked Provolone cheese
Vegan alternative: 8 Violife Mature Cheddar slices, or your favorite vegan melting cheese. I've only ever used Violife. It doesn't get as gooey when it melts, hence I use more of it
Mayonnaise. Obviously Kraft is best.
Vegan alternative: Substitute plant-based mayo like Best Foods or Just Mayo.
Cut onion and green bell pepper into ~1in slices.
Heat a generous amount of vegetable oil in a cast iron skillet (like 1 to 1.5 Tb… don't be stingy) Throw the onion and green bell pepper in and cook on high heat until the onions are starting to burn on the edges. The veggies taste best when they're somewhat burnt. Because the Impossible Burger cooks so fast, you only add it once the veggies are already starting to burn.
Move the vegetable to one side of the pan and plop in the Impossible Burger. The important thing to remember is that Impossible Burger cooks a lot faster than actual meat. Roughly flatten that ground burger down with a spatula, and douse it with the Worcestershire sauce. Turn heat down to Medium-High and cook until bottom side is brown, then flip.
When both sides are brown but it's still pinkish in the middle, scramble the burger with the vegetables. Cover the entire top with cheese slices and then turn down the heat to Medium. You can cover the pan with a lid to try to speed up the cheese melting.
While cheese is melting, lightly toast the deli rolls in the toaster oven
When the cheese looks like it's starting to melt, you can turn the heat to low. You want the cheese to be gooey and melty but you don't want to overcook the Impossible burger.
Slather the sides of the toasted buns with mayo and pile it HIGH with filling. And… that's it!
Optional: Horseradish sauce and/or pickles
Gluten-free & Keto alternative: Use green leaf lettuce wraps instead of bread
Royalty Free Music - Hey! by Bensound
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
#vegetarian #vegan #cheesesteak #impossibleburger
Today's video is based on a friend request. I'm making a vegetarian cheesesteak with Impossible Burger. Impossible Burger is plant based and is the perfect alternative to beef for vegetarians and vegans. This cheesesteak is not lacking in flavor and tastes just like beef!
Ingredients:
1 green bell pepper
1 white onion
1Tb vegetarian Worcestershire sauce
12 oz package Impossible Burger
3 hoagie buns (I use Ball Park Tailgaters Deli Rolls, but the main thing is that it shouldn't be artisanal or fancy. This recipe makes 3 sandwiches per pan)
6 slices unsmoked Provolone cheese
Vegan alternative: 8 Violife Mature Cheddar slices, or your favorite vegan melting cheese. I've only ever used Violife. It doesn't get as gooey when it melts, hence I use more of it
Mayonnaise. Obviously Kraft is best.
Vegan alternative: Substitute plant-based mayo like Best Foods or Just Mayo.
Cut onion and green bell pepper into ~1in slices.
Heat a generous amount of vegetable oil in a cast iron skillet (like 1 to 1.5 Tb… don't be stingy) Throw the onion and green bell pepper in and cook on high heat until the onions are starting to burn on the edges. The veggies taste best when they're somewhat burnt. Because the Impossible Burger cooks so fast, you only add it once the veggies are already starting to burn.
Move the vegetable to one side of the pan and plop in the Impossible Burger. The important thing to remember is that Impossible Burger cooks a lot faster than actual meat. Roughly flatten that ground burger down with a spatula, and douse it with the Worcestershire sauce. Turn heat down to Medium-High and cook until bottom side is brown, then flip.
When both sides are brown but it's still pinkish in the middle, scramble the burger with the vegetables. Cover the entire top with cheese slices and then turn down the heat to Medium. You can cover the pan with a lid to try to speed up the cheese melting.
While cheese is melting, lightly toast the deli rolls in the toaster oven
When the cheese looks like it's starting to melt, you can turn the heat to low. You want the cheese to be gooey and melty but you don't want to overcook the Impossible burger.
Slather the sides of the toasted buns with mayo and pile it HIGH with filling. And… that's it!
Optional: Horseradish sauce and/or pickles
Gluten-free & Keto alternative: Use green leaf lettuce wraps instead of bread
Royalty Free Music - Hey! by Bensound
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
#vegetarian #vegan #cheesesteak #impossibleburger
