|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 155g||56%|
|Dietary Fiber 11g||40%|
|Total Sugars 20g|
|Vitamin C 44mg||221%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beyond Meat Philly cheesesteak is loaded with all the delicious flavors of the classic cheesesteak, but with none of the animal products. Ground Beyond Meat, sautéed peppers, onions, and mushrooms and melty vegan cheese round out this sandwich.
And even if you are not vegan, it’s a great option for Meatless Mondays or for those looking to cut back on animal products. Serve these cheesesteaks alongside french fries, onion rings, or, if you’re feeling more adventurous, these beet fries.
The recipe takes very little time to come together and it cooks all in one pan! You can prep the vegetables ahead of time and everything will be on the dinner table in less than twenty minutes.
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
1 cup sliced baby portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound Beyond Meat
4 slices vegan cheese
2 hoagie rolls
Gather the ingredients.
Heat a large sauté pan or griddle on medium-high heat. Add the olive oil. Then add the onions, green bell pepper, and mushrooms. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the ground pepper.
Sauté on medium-high heat for 5 to 6 minutes, stirring frequently. The vegetables should be softened and slightly caramelized. Do not overcook, or the peppers will become too soggy and will lose their color.
Remove the vegetables from the sauté pan and place them in a bowl on the side. Flatten the beyond meat into long, sandwich sized patties. Add them to the griddle, sprinkle with the remaining salt and pepper. Then cook on medium high heat for 3 minutes, or until browned. Flip, break up the patties slightly into steak-like strips. Cook for another 3 minutes on this side.
Add the peppers, onions, and mushrooms to the top of the meat while still on the griddle. Cover each side with two slices of the cheese. Cover with a lid and steam until the cheese has melted. If you want the rolls to be warm, press the open slit of the roll over the top of the meat and cheese. Leave it there for a minute or two. You can also toast the buns separately if you wish.
Stuff each roll with the meat, vegetables, and cheese and serve alongside your favorite sides. You can also top with hot pepper relish, vegan Russian dressing or any of your favorite condiments.
- If you can't find Beyond Meat, we also have a great recipe for making your own plant-based "meat."
- If you are vegetarian and not vegan, feel free to use your favorite cheese. American and provolone make great, melty sandwiches.
- Choose a vegan cheese that says it will melt. There are several brands that make one similar to American cheese and are pre-sliced.