Introduction: Beyond Cheesesteak (Vegan)
Yes, I live close to Philadelphia where you can find some of the best Cheese steak spots on the planet and I still haven't tried one one!
The concept of cheese steak is so interesting but since I am a Vegetarian, I was never able to eat one. I have come across so many recipes of vegetarian/vegan cheese steak but guess what, they always make it with the boring veggie substitutes - mushrooms or egg plants (ehh), which I am absolutely not a fan of.
So this labor day, I decided to make myself a Cheese steak with Beyond Beef - Plant based ground. I have used this brand before and made some patties a couple times . With a decent amount of seasoning, I actually started liking it. Good overall protein content and so versatile, you can make so many different recipes with it. So why not try making a CHEESE STEAK with it.
I chose all vegan ingredients and it tasted really good and turned out cheesy. If you are a vegetarian, you can opt for regular cheese.
Lets get to the recipe:
- Plant Based Ground - Brand - Beyond Beef
- Vegan Provolone Style Slices - Brand - Daiya
- Vegan Margarine - Brand - Blue Bonnet Light Vegetable Oil Spread
- Canola Oil
- Hoagie Bread
- Green Bell Pepper
- White Onion
- Onion Powder
- Garlic Powder
- Black Pepper - Freshly Ground
- Gourmet Burger Spice Mix - Brand Weber
- Vegan Worcestershire Sauce - The Wizard's Organic Vegan Worcestershire Sauce
- Chopping Board
- Measuring Spoon
- Mixing Bowl
- Pan (Lid Optional)
- Burger Press (Optional)
- Wax Paper (Optional)
Step 1: Season Plant Based Ground Meat
The Beyond Beef - Plant based ground is available in almost all grocery stores in the freezer section.
I thawed Beyond Beef - Plant based ground for about 4-5 hours in advance. Next, I mixed the following ingredients in a bowl.
- Plant based ground - 8-10 oz
- Onion Powder - 1/2 tsp
- Garlic Powder - 1 tbsp
- Burger Spice Mix - 1 tbsp
- Vegan Worcestershire Sauce - 1 tbsp
- I do like my ground meat to be well seasoned. For someone who is using this plant based ground for the first time, start with the spice mix in increments of 1/2 tsp. In addition, add salt and pepper only if you feel its needed. There is salt in Worcestershire Sauce (depends on the brand). so be mindful of it.
- The above quantities will make 1 cheese steak
Step 2: Make Patties
Next I made patties from the ground mixture. You can use a burger press, or simply use your hands and shape the patties.
- I filled the bottom cup in burger press with the the ground mixture.
- Sealed and press using the top accessory.
- Placed a wax paper onto the open side.
- Pushed the press plate from below and flipped it on my palm.
- Next, I refrigerated the patties for 1 -2 hours (you can flash freeze for 30 minutes as well).
The idea behind this is to give structure to the ground mix. Also the ingredients will marinade giving some robust flavor. You can make patties or any shape you want.
Step 3: Prep Veggies and the Bread
While the patties are in the fridge and its almost time to take them out, I started prepping the veggies and the bread.
I stuck to the classic version and used Green Bell Peppers and White Onions
- I sliced White Onions and Green Bell Peppers.
- Added 1 tsp canola oil to the pan.
- Added white onions and let it saute on low-medium flame for 2-3 minutes until caramelized.
- Added green bell peppers and let it saute for another 3-4 minutes on medium flame until there was some charring.
- I placed them in a bowl and let it rest.
- I wiped the same pan on a low flame and added 1-2 tsp Vegan Vegetable Oil Spread.
- Once it was close to smoking, I placed the hoagie bread and toasted it on the insides. I set this aside as well.
Step 4: Prep Plant Based Meat
I took the patties out of the fridge and they did maintain their shape well.
- I placed the patties on the pan on the lowest flame. I did not add any oil/margarine this time.
- Let the patty cook slowly (add a lid if needed).
- Flipped and let it cook slowly on the other side as well.
- Removed the patty from the pan and placed it on the chopping board.
- Chopped the patties in long slices (you can do any shape as desired).
The goal here was to imitate steak and have soft cooked slices of the plant based ground. So do not cook the patty on high flame as it will make the patty charred and really solid/chewy. But do make sure that the ground patty is cooked.
Step 5: Final Assembly
I gathered the cooked ground meat slices, cooked veggies, cheese and the toasted bread.
- Placed the pan on low flame.
- Added the ground meat slices in the center (sort of made a line).
- Topped it off with the some of the cooked onion and bell peppers.
- Added cheese slices (I added 3 slices to make it extra cheesy).
- Let the cheese melt (you can add a lit/aluminium foil).
- Once the cheese melts, I placed one side Hoagie Bread on top and pushed the the stuffing into it using a spatula.
While the cheese is melting, the ground meat slices will cook further more from the moisture above. Make sure it is on low flame.
Step 6: Enjoy My Cheesesteak
And that's it, its ready !! It tasted so delicious, full of flavor with no mushrooms in sight. I wish Beyond Plant Based Ground came a lot earlier, big fan and will definitely try again. And my non-vegan friends like it too. We played around with adding mayo/hot sauce and all other things you can name. I went for a second one!!
Thank you for checking it out
I will be entering this instructable for the Sandwich Contest. Please vote if you like my Vegan - Beyond Cheesecake recipe. Hope you will try it.
Runner Up in the
Sandwich Challenge 2020